UMAMI EGG Powder (Commercial Use) Net weight: 500g [Shipping included]

With 500g of UMAMI EGG, you can make approximately 10L (10kg) of plant-based egg. If you calculate 50g per serving, you can provide approximately 200 servings.

It possesses the 'water retention' and 'shape retention' properties of eggs, and its richness and aroma reproduce the depth of egg dishes.

[Deli Food]

Mix plant-based milk (such as soy milk) and "UMAMI EGG Powder" well using a hand blender or mixer before use.

Examples: scrambled eggs, quiche, egg salad, okonomiyaki, etc.

[Confectionery]

Sift "UMAMI EGG Powder" together with flour such as wheat flour or rice flour before use.

Examples: pancakes, muffins, waffles, madeleines, etc.

Konjac powder (domestic), tapioca starch, nutritional yeast, pumpkin powder, mandarin orange powder, rock salt, wood ear mushroom umami powder, carrot powder / gelling agents (sodium alginate, carrageenan, locust bean gum), calcium sulfate, magnesium chloride

(Note)
Sodium alginate and carrageenan are polysaccharides derived from seaweed. Locust bean gum is a polysaccharide derived from carob beans. Calcium sulfate and magnesium chloride are used as coagulants, similar to nigari (bittern) used when making tofu.

(Allergen Contamination Warning)
The "mandarin orange powder" used as an ingredient is made from satsuma mandarin, which is a different type from the "orange" that is subject to allergy labeling. Satsuma mandarin is not designated as an allergen.