Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream

Abstract

The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na‐Cas)/tannic acid (TA)/octenyl succinate starch (OSA‐Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na‐Cas/TA/OSA‐Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na‐Cas/TA/OSA‐Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na‐Cas/TA/OSA‐Starch. Compared to the control, 25% Na‐Cas/TA/OSA‐Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na‐Cas/TA/OSA‐Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na‐Cas/TA/OSA‐Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.