Egg substitute composition

FIELD: food industry. SUBSTANCE: egg substitute composition includes a mixture of maize starch with acetylated distarch phosphate at a ratio of 4:1-5:1, a mixture of kappa-carrageenan with pectin at a ratio of 1.5:1-2:1 and other additives at the following components ratio, wt %: mixture of maize starch with acetylated distarch phosphate - 85-90; mixture of kappa-carrageenan with pectin - 7-11; soya bean lecithin - 0.5-1.5; food salt - 0.3-0.5; riboflavin food colorant - 0.2-0.5; egg flavouring agent - 1.5-2.0. EFFECT: invention allows to produce a composition that substitutes egg and egg powder, contains no cholesterol and does not cause allergic response to egg products. 3 tbl, 5 ex