A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) has developed a plant-based emulsifier that is not only rich in protein and antioxidants, but has the necessary properties to replace eggs or dairy in food staples such as mayonnaise, salad dressings, and whipped cream.
Click here for original story, A protein-rich, plant-based emulsifier that could replace dairy and eggs in certain foods
Source: Phys.org