| Type of Protein |
Egg |
| Protein name |
Ovomucoid |
| Companies producing this protein |
The EVERY Company
|
| Function (dairy alternative, colorant, texture, taste...) |
Used for its foaming and emulsifying properties, mostly as egg white replacement (The EVERY Company, 2025).
|
| Target application (cheese, infant formula, meat...) |
Mostly used as egg replacement in emulsified dressings such as mayonnaise (OvoBoost from the EVERY Company) (The EVERY Company, 2025)
|
| Purity requirement/purification values |
No purity found for food purposes, but has been purified at >95% on industrial scale (Rekom Biotech S.L., n.d.)
|
| Techno-functional properties |
Foaming and emulsification properties (Beck et al., 2025)
|
| Nutritional properties |
Has antioxidant and tumor-supressive properties (Beck et al., 2025)
|
| Advantages |
Has different techno-functional properties as well as nutritional properties that can be exploited (Beck et al., 2025)
|
| Challenges/risk factors |
|