http___futurefood.org_eggproducts_index_en.php_2.xml
http___futurefood.org_eggproducts_index_hr.php_1.xml
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Alternatives to Egg Products It is hard to imagine that the boiled egg that we consider part of a traditional breakfast could, in a foreseeable time, be produced without the actual laying hen being necessary. However, the situation looks completely different with products like egg white powder and egg yolk powder, which are used in making pasta, mayonnaise and in industrial baking. Here it is realistic and it makes sense to develop alternatives. Of the eggs consumed in Europe or the USA, between 30 and 40 percent are in the form of egg products. Snowballs, which are a kind of confectionary filled with white sticky foam, are a good example of how absurd the present use of egg white powder is: - Laying hens are bred in hatcheries. Half of the birds that hatch are male chickens. This breed of chicken grows slowly, making them unsuitable for meat production. So, the male chicks, because they can not lay eggs, are gassed or put through a shredding machine directly after they have hatched. - The remaining female birds are put into small rearing cages where they are fed for nearly half a year until they are mature enough to lay eggs. - Following this the hens spend 12 to 14 months in a battery cage where they very inefficiently turn feed into eggs. Much of the feed is used for the bird’s metabolism, which in turn becomes excrement, which, of course, must be disposed of. - A percentage of the eggs produced will be broken in the process and a percentage of the hens will die before their egg laying time is over. The breeding of these birds simply does not pay off. - After the laying period the hens are taken to the slaughter house. Their meat is unpopular compared to meat from broiler chickens. - An expensive infrastructure is needed for hatching, rearing, keeping in battery cages and finally for the slaughtering of these animals. Far more expense is involved than for the production of non-animal/vegetarian foods. - To produce granular egg white needed for confectionary like snowballs countless eggs need to be broken and then the white needs to be separated from the yolk. Then the egg white must be pasteurised and have the sugar removed. Following this, the egg white needs to be concentrated via an evaporation process, and then at 170°C the product is spray dried. Finally we have a product that can be used as a basic ingredient for making snowballs. - Can we say for sure that after such an extensive processing method that the danger of salmonella can be ruled out? Broken packages of liquid-egg for example, are regarded as particularly biologically sensitive. Such a process is crying out to be improved upon, by producing the egg products directly i.e. leaving out the chicken. It would seem plausible that there must be a more hygienic, animal-friendly, environmentally-friendly and cholesterol-free method; preferably, of course, animal-free. In the recent years, various egg-replacement products for industrial applications have been introduced, that wait to be used by the industry. See the interesting links below. General Links Existing egg replacement products for industrial applications: Solanic (Avebe Group) – High Performance Protein, NL Gum Technology - 3 lines of egg-replacements for the industry, USA Fiberstar, 'Citri Fi', 'Hydro Fi', USA Natural Products, Inc. 'Blue 100', USA Advanced Food Systems, 'Bake Rite', USA Fayrefield FoodTec's 'GelTec X300', GB Alleggra (subsidiary of Unilever), NL DMV (Campina), egg-replacement, NL National Starch 'Eleggance', USA Existing egg replacements for individual usage of customers: Ener-G Egg Replacer (Ener-G is also available for industrial applications) Orgran - Egg replacer 'no egg' and egg free cake and muffin mixes The Vegg - Vegan fried eggs! Ideas for replacing eggs when you cook at home: English, Pioneerthinking German, Vegan.at
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ALTERNATIVE PROIZVODIMA OD JAJA Teško je zamisliti kako će kuhano jaje koje smatramo dijelom tradicionalnog doručka u skoroj budućnosti moći biti zamijenjeno alternativama koje ne zahtijevaju prave kokoši nesilice. Ipak, situacija izgleda potpuno drugačije s proizvodima od bjelanjka i žutanjka, koji se koriste u proizvodnji tjestenine, majoneze i za pečenje u industriji. Za ove svrhe ima smisla i realno je razviti alternative. Puslice, vrsta slatkiša koji se izrađuje od bijele ljepljive pjene, dobar su primjer koliko je trenutačna upotreba praha dobivenog od bjelanjka besmislena: - Kokoši nesilice se uzgajaju u ležioniku. Pola ptica koje se izliježu su mužjaci. Ova vrsta pilića raste sporo, što ju čini neodgovarajućom za proizvodnju mesa. Zbog toga se muški pilići ubijaju plinom, ili se melju u mlinu odmah nakon što se izlegnu. - Preostale enke se stavljaju u malene uzgojne kaveze gdje se hrane gotovo pola godine dok ne sazriju dovoljno kako bi mogle nesti jaja. - Nakon toga, nesilice provedu 10 do 14 mjeseci u kavezima za nesenje, gdje vrlo neučinkovito pretvaraju hranu koja im se daje u jaja. Glavnina hrane biva potrošena na metabolizam ptice, što se potom pretvori u izmet koji se, naravno, potom mora zbrinuti. - Određeni postotak proizvedenih jaja će se slomiti u procesu, a postotak nesilica će umrijeti prije nego što njihov period nesenja jaja završi. Uzgajanje ovih ptica jednostavno se ne isplati. - Nakon perioda nesenja jaja, nesilice idu u klaonice. Njihovo meso nepopularno je u usporedbi s mesom brojler pilića. - Skupa infrastruktura potrebna je za liježenje, uzgoj, te držanje u baterijskim kavezima i konačno, za klanje ovih životinja. Za ovakav tip proizvodnje hrane puno veća su ulaganja nego u proizvodnji hrane koja nije dobivena od životinja tj. vegetarijanske hrane. - Kako bi se proizveo prah dobiven od bjelanjka za proizvodnju puslica, bezbrojna jaja moraju biti slomljena i bjelanjak odvojen od žutanjka. Nakon toga, bjelanjak se mora koncentrirati postupkom vakuumskog otparavanja, nakon čega se suši raspršivanjem na 170°C. Tada, konačno, imamo proizvod koji se može koristiti kao osnovni sastojak puslica. - Možemo li sa sigurnošću reći kako će nakon tako dugotrajne proizvodne metode biti uklonjena opasnost od Salmonelle? Slomljeni paketi tekućih jaja, naprimjer, smatraju se posebno biološki osjetljivim materijalom. Ovakav proces vrišti za poboljšanjem, tj. da se pronađe način direktne proizvodnje bjelanjka bez korištenja nesilica u tu svrhu. Čini se vjerojatnim kako mora postojati način koji je više higijenski, koji manje zagađuje okoliš, pri kojem bi krajnji proizvod bio bez kolesterola te naravno, bez sastojaka životinjskog podrijetla. Podrunica tvrtke Unilever „Allegra Foods“ razvila je zamjenu za jaja nazvanu 'Allegra' koja je dostupna u tekućem ili praškastom obliku. Međutim, paradoksalno je što osim soje, biljnog ulja i proteina sirutke, Allegra sadrži i bjelanjak. To je poboljšanje s obzirom na smanjenje količine sastojaka životinjskog podrijetla, ali nije potpuna alternativa kokošjim jajima. Još jedna linija industrijskih zamjena za jaja predstavljena je 2008. godine od strane tvrtke Gum Technologies." INTERNET POVEZNICE Good Food Institute (GFI) report on alternatives to egg products Postojeći proizvodi koji su zamjena za jaja; zanimljivo je obratiti pažnju na sastojke ovih proizvoda: Beyond Eggs – supported by Bill Gates, egg replacers, USA HSUS Article Solanic (Avebe Group) – High Performance Protein, NL Gum Technology - 3 lines of egg-replacements for the industry, USA Fiberstar, 'Citri Fi', 'Hydro Fi', USA Natural Products, Inc. 'Blue 100', USA Advanced Food Systems, 'Bake Rite', USA Alleggra (subsidiary of Unilever), NL Penford 'PenTech™ NG', starch-based egg replacers, USA Existing egg replacements for individual usage of customers: Ener-G Egg Replacer (Ener-G is also available for industrial applications) Orgran - Egg replacer 'no egg' and egg free cake and muffin mixes The Vegg - Vegan fried eggs! Snowballs/marshmallows without eggs: Sweet & Sara - vegan marshmallows Ideje za zamjenu za jaja kada kuhate kod kuće: Pioneerthinking