Long Shelf-Life Ready-to-Eat Plant-Based Whole Hard-Boiled Eggs: Low Allergenic and Regular Formulas

Area of Science:

• Food Science and Technology
• Plant-Based Foods
• Food Preservation

Background:

• Growing demand for plant-based alternatives to traditional animal products.
• Need for shelf-stable, convenient, and allergen-friendly egg substitutes.
• Challenges in replicating the sensory and structural properties of whole eggs using plant proteins.

Purpose of the Study:

• To develop a shelf-stable, plant-based whole hard-boiled egg analogue.
• To evaluate different plant proteins for optimal sensory and visual characteristics.
• To determine effective preservation methods for extending shelf life at ambient temperatures.

Main Methods:

• Formulation of egg white and yolk components using six plant proteins (soy, mung bean, pea, rice, potato, wheat).
• Application of thermal pasteurization (75-85 °C) and gamma irradiation (2-5 kGy) for preservation.
• Sensory evaluation by 100 panelists and accelerated shelf life testing with Q10 modeling.

Main Results:

• Mung bean and wheat proteins yielded the most promising sensory and visual qualities.
• Optimal preservation conditions identified as 75 °C for 15 min (thermal) and 3.5 kGy (gamma irradiation).
• Sensory evaluation showed favorable acceptance for appearance, texture, and overall liking.
• Predicted shelf life of 188 days (thermal) and 253 days (gamma irradiation) at 30 °C.

Conclusions:

• A consumer-acceptable, plant-based hard-boiled egg analogue is feasible.
• Mung bean and wheat proteins are suitable for developing egg analogues.
• Thermal pasteurization and gamma irradiation effectively extend shelf life while maintaining quality.