Research to find technical solutions to replace allergenic ingredients - part 2

This second part focuses on replacing ingredients used in farmhouse pâté: whole egg, mustard flour, and soy concentrate.This corresponds to the ingredients used in cooked pork meat products, symbolized by farmhouse pâté. Modified cornstarch can be used as a substitute for whole egg, mustard flour and soy concentrate. Potato starch led to considerably higher losses than whole egg, which in turn were significantly lower than losses caused by mustard flour. Pea flour led to significantly higher losses than whole egg. It engendered a slightly firmer pâté than whole egg and mustard flour, but was significantly less effective than soy concentrate. Pork blood was similar in its effects to whole egg and soy concentrate, better than mustard flour. Cassava in farmhouse pâté had a binding effect similar to that of whole egg, better than mustard flour, and slightly less effective than soy concentrate.