Patent ID: 7914840

Claim:
A texturizing powder which is free of stabilizing or emulsifying additives and which is obtained by a process which consists essentially of: creating a mixture of an egg component and a protein component; pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria but below that which would coagulate the egg component; and adjusting the pH to a value of from 6.5 to 7.5 before drying; drying the pasteurized mixture to form a powder that retains the functional and organoleptic properties of the egg when reconstituted in an aqueous medium, wherein the protein component comprises a lactic base that is rich in whey protein or in leguminous plant protein, wherein the egg component is non-coagulated whole egg or a composition comprising 20.1 wt. % to 100 wt. % of egg yolk and 0 to 79.9 wt. % of egg white.