| abstract |
The present invention relates to a whole egg replacement composition and a food product comprising the same. More specifically, the present invention has a low cholesterol content and excellent thermal gel properties, so that it can be applied in various uses, particularly as a batter solution (wet dough) such as electric current produced by frying, and is the same as egg eggs or It relates to a whole egg replacement composition that can implement extremely similar texture and taste, and a food containing the same. |