What are the ingredients in JUST plant-based eggs?

December 23, 2025 •

3 min read

Made from a 4,400-year-old legume, JUST Egg's key ingredient, mung bean protein, allows it to scramble like a chicken egg. For those wondering what are the ingredients in JUST plant-based eggs, the answer lies in a blend of this protein, natural oils, and functional ingredients designed to replicate the taste and texture of conventional eggs.

Quick Summary

This article breaks down the components of JUST plant-based eggs, identifying the core ingredients and the specific role each one plays. It details the primary protein source, the oils used for richness, and the functional additives that create the familiar texture and flavor. Information is included on variations between product types and nutritional considerations.

Key Points

Mung Bean Protein Isolate: The primary ingredient that provides the protein and structure for scrambling like a traditional egg.
Functional Additives: Ingredients like gellan gum and transglutaminase are used in small amounts to stabilize the product and create the proper texture.
Expeller-Pressed Canola Oil: Adds richness and a smooth texture to the final product.
Natural Color and Flavor: Turmeric and carrot extracts are used for color, while natural flavors enhance the taste.
Formulation Differences: The ingredients vary slightly between the liquid scramble and folded versions to achieve different consistencies for cooking.
Allergen Information: The liquid version contains soy lecithin, while the folded is soy-free, though all products are egg-free and dairy-free.

The Core: Unpacking the Ingredients in JUST Plant-Based Eggs

At the heart of the popular plant-based alternative, JUST Egg, is a surprisingly ancient ingredient: the mung bean. While the exact formula may vary slightly between products like the liquid scramble and the folded version, a core set of ingredients provides the foundation for its egg-like properties. Understanding this list reveals how food science transforms a simple legume into a convincing vegan breakfast staple. By examining the key components, consumers can make informed choices about this cholesterol-free, plant-based food.

The Foundational Ingredients: Mung Bean and Canola Oil

The most important ingredient in JUST Egg is mung bean protein isolate. This protein, derived from the mung bean legume, is responsible for the scramble's ability to coagulate and hold a form when cooked, much like a traditional egg's protein. The mung bean is also a sustainable crop, requiring fewer resources to grow than animal agriculture, which aligns with the company's environmental goals.

Another significant component is expeller-pressed canola oil. This oil is used to provide richness and a smooth mouthfeel, replicating the fat content found in conventional eggs. 'Expeller-pressed' simply means the oil is extracted using a mechanical press, a method that does not use chemical solvents.

Functional Additives and Stabilizers

To achieve the specific texture and stability required for scrambling and frying, JUST Egg uses several functional additives. These ingredients are included in small amounts (typically less than 2% of the total product) and perform critical functions.

Gellan Gum: This vegan-friendly gelling agent helps create the desired texture and thickness. It ensures the liquid mixture is stable and sets properly when heated, mimicking the coagulation of a chicken egg.
Tetrasodium Pyrophosphate: A leavening agent that works with other ingredients to help create a light, fluffy texture.
Soy Lecithin: Sourced from soybeans, this emulsifier helps bind the oil and water together, preventing separation and ensuring a smooth, consistent mixture. The product labeling will include a warning for soy content.
Transglutaminase: This enzyme acts as a binding agent, helping to hold the cooked plant-based egg together and improve its firmness.
Nisin (Preservative): A natural antimicrobial preservative used to inhibit bacterial growth and extend the product's shelf life.

Natural Flavor and Color Enhancers

To replicate the familiar taste and appearance of traditional eggs, JUST Egg includes natural flavors and plant-derived colorants.

Natural Flavors: These add to the overall taste profile, helping to mask any beany aftertaste from the mung bean protein and enhance the eggy flavor.
Turmeric Extractives (Color): Turmeric is a common spice known for its vibrant yellow color and is used to give JUST Egg its signature golden hue.
Carrot Extractives (Color): Similarly, carrot extract adds to the natural color, contributing to the overall visual appeal.

Ingredient Variations by Product

It's important to note that the exact ingredient list can differ depending on the specific JUST Egg product. The liquid and folded versions, for instance, have slight variations to achieve their distinct forms.


Table: JUST Egg Liquid vs. JUST Egg Folded Ingredients	Ingredient	Liquid JUST Egg	Folded JUST Egg
Primary Protein	Mung Bean Protein Isolate	Mung Bean Protein
Oil	Expeller-Pressed Canola Oil	Expeller-Pressed Canola Oil
Starch	Tapioca Syrup Solids	Corn Starch
Binding Agent	Gellan Gum, Soy Lecithin	Corn Starch, Transglutaminase
Leavening	Tetrasodium Pyrophosphate	Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate)
Preservatives	Nisin	Nisin (in some formulations)
Flavor/Color	Turmeric & Carrot Extractives	Turmeric & Carrot Extractives, Dehydrated Garlic, Dehydrated Onion

The folded version's addition of corn starch and baking powder helps create a firmer, more stable patty that can be easily heated and used in sandwiches. The liquid product, by contrast, relies on gellan gum and tapioca syrup solids to achieve a consistency suitable for scrambling.

Conclusion: A Blend of Nature and Innovation

In conclusion, the ingredients in JUST plant-based eggs represent a sophisticated blend of natural, protein-rich legumes and functional food science. The innovative use of mung bean protein isolate allows the product to mimic the culinary properties of chicken eggs, while other additives like canola oil, gellan gum, and turmeric contribute to its flavor, texture, and appearance. By relying on a sustainable and cholesterol-free base, JUST Egg offers a convincing and accessible alternative for vegans, those with egg allergies, and anyone looking to reduce their consumption of animal products. The specific formulation varies slightly between liquid and folded versions, optimizing the ingredients for their intended application. https://www.ju.st/eat/just-egg

Frequently Asked Questions

The main ingredient in JUST Egg is mung bean protein isolate, which is a protein-rich legume that allows the product to scramble like a conventional egg.

The liquid version of JUST Egg contains soy lecithin as an emulsifier. However, the folded version of JUST Egg is formulated to be soy-free.

The yellow color in JUST Egg is derived from natural carrot and turmeric extractives, which are plant-based colorants.

Yes, JUST Egg is gluten-free. The company labels soy as the only major allergen present in the liquid product.

The fluffy texture in JUST Egg is achieved through functional additives like gellan gum and tetrasodium pyrophosphate, which help stabilize and leaven the product.

Transglutaminase is an enzyme used as a binding agent in some JUST Egg formulations, particularly the folded version, to improve its structure and firmness.

Mung bean protein isolate provides excellent nutrition, is rich in essential amino acids, and is easily digestible as part of a balanced diet.