The Star Ingredient: Mung Bean Protein
At the heart of what are the ingredients in JUST plant eggs is mung bean protein isolate. Mung beans are a legume used for thousands of years in Asian cultures. The protein from mung beans was found to gel and coagulate similarly to chicken egg protein, making it a good base for a liquid egg replacement. To create the isolate, mung beans are milled into flour, and the protein is separated and concentrated, resulting in a high-protein ingredient for scrambling and texture.
Supporting Actors: Oils, Flavors, and Colors
Other ingredients are crucial for achieving the desired mouthfeel and taste.
Fats
- Expeller-Pressed Canola Oil: Added for richness and texture, mimicking the fat in chicken eggs. Expeller-pressing is a mechanical oil extraction method.
Flavor & Color
- Dehydrated Onion: Adds a subtle savory flavor.
- Natural Flavors: Enhance the taste profile to resemble a traditional egg.
- Carrot and Turmeric Extractives: Provide the yellow-orange color associated with scrambled eggs.
Functional Additives: Texture and Preservation
JUST Egg contains food-safe additives in small amounts (less than 2%) for texture, stability, and shelf life.
- Gellan Gum: A gelling agent and stabilizer to prevent separation. Produced by fermenting sugar with bacteria.
- Soy Lecithin: An emulsifier to blend water and oil. Some versions are soy-free.
- Potassium Citrate & Tetrasodium Pyrophosphate: pH balancers and emulsifiers.
- Nisin (Preservative): A natural preservative to prevent spoilage.
- Tapioca Syrup Solids & Sugar: Add minimal sweetness and balance flavor.
- Transglutaminase: An enzyme that improves protein binding and thickening.
Ingredient Comparison: JUST Egg vs. Chicken Egg
Comparing JUST Egg to a traditional chicken egg highlights differences in source, additives, and nutrition.
| Feature | JUST Egg | Conventional Chicken Egg |
|---|---|---|
| Primary Ingredient | Mung bean protein isolate | Animal protein from chickens |
| Processing | Multiple ingredients are blended to mimic egg properties | Single, whole food with minimal processing |
| Cholesterol | 0 mg | ~207 mg (per large egg) |
| Saturated Fat | 0-0.5 g | ~1.6 g (per large egg) |
| Sodium | 170-300 mg (liquid vs. folded) | ~65 mg (per large egg) |
| Vitamins | Contains trace minerals, not fortified | Rich source of vitamins A, D, E, B12, and others |
| Environmental Impact | Uses 98% less water and 83% less land | Significant resource use for feed and housing |
A Deeper Dive into the Additives
While the ingredient list may seem long, each component serves a purpose. Many additives like gellan gum and potassium citrate are common in the food industry for texture and stability. Gellan gum is used in products like yogurt to create thickness. These additives help JUST Egg perform like a traditional egg when cooked.
Eat Just emphasizes safety and sustainability. Using mung beans as a protein source is less resource-intensive than animal products. Mung bean protein isolate is generally recognized as safe (GRAS) by the FDA. For those with egg allergies or following vegan diets, JUST Egg offers a cholesterol-free alternative with comparable protein.
Conclusion
So, what are the ingredients in JUST plant eggs? It is a blend of mung bean protein isolate, canola oil, natural extracts, and food additives designed to replicate the function and experience of chicken eggs. Though the list is longer than a single-ingredient chicken egg, each component contributes to creating a versatile, safe, and sustainable plant-based option. The product's success lies in mimicking egg properties while appealing to health-conscious and ethical consumers.
For more information on the food science behind JUST Egg and other plant-based products, resources from organizations like the Good Food Institute, which focuses on sustainable protein innovations, can be explored.
