| abstract |
A synthetic egg composition is provided having an excellent egg or yolk flavor despite the absence of natural yolk, and comprising as the essential ingredients either a water-soluble albumin or a fatty oil, or both, at least one amino acid, and an inorganic sulfide. In the presence of water, the composition has an alkaline pH within the range from about 7 to about 9.5, and can be formulated as a liquid, paste, or powder. The flavor and texture can be made to approximate an egg so closely as to be indistinguishable from the natural product to a flavor test panel. |