KAIST researchers publish in international journal
High-nutrient ‘meringue’ production possible,
Cookie dough made by KAIST researchers using microbial-derived egg substitute. Provided by KAIST,
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, ‘Domestic researchers have successfully developed an egg substitute using microorganisms. It has high nutritional value like real eggs and can also produce the essential white foam called ‘meringue’ when making cookies. It is expected to overcome animal ethics issues in factory farming of chickens and to secure emergency food supplies for space travel or exhibition conditions.’,
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, ‘A research team led by Professor Choi Kyung Rok from the KAIST BioProcess Research Center and Professor Lee Sang Yeop from the Department of Life Chemical Engineering announced on the 4th that they have succeeded in creating a material to replace eggs using microorganisms. The research results were published in the international journal ‘npj Food Science’.’,
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, ‘Eggs are affordable, delicious, and rich in nutrients such as proteins, making them versatile ingredients in various dishes. Particularly, the seminal ingredient of meringue, a white foam essential for making cakes or cookies.’,
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, ‘However, most eggs are obtained through factory farming of chickens, raising concerns over animal ethics issues and significant greenhouse gas emissions during the chicken rearing process.’,
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, ‘The research team addressed these issues by developing an egg substitute made from yeast and other microorganisms. When compared by the same weight, microorganisms contain as much protein as meat does. They emit less carbon dioxide and require less water and land during proliferation compared to livestock.’,
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, ‘The challenge was heat. Initially, the egg substitute made from clustered microorganisms was in a solid state. But when heat was applied by the research team, it transformed into a liquid-like substance that flows like water. This contrasts with real eggs that solidify when heated, demonstrating opposite properties.’,
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, ‘The research team overcame this issue by creating a ‘solution’ that breaks down the outer cell wall and membrane of microorganisms. When the microorganism solution was heated to 100 degrees for 10 minutes, it solidified into a chewy gel form. They successfully created a substance with properties similar to a regular egg.’,
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, ‘Furthermore, the research team confirmed that they can make meringue using this egg substitute. Meringue, a foam produced by vigorously whisking egg whites, is essential when making cookies and cakes. While attempts to devise egg substitutes have been made in other countries, creating meringue has been a challenge.’,
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, ‘Ultimately, the research team has developed a substitute with high nutrient content comparable to meat and physical properties similar to eggs. Professor Lee mentioned, “It can be used as regular food, but especially as emergency food for long-distance space travel or exhibition situations.”.’