Clean-label egg replacement systems
Finding a suitable egg replacement might be easier than you think.
BakingBusiness.com, July 1, 2013
by Donna Berry

Replacing eggs in baked goods can cut ingredient costs and reduce finished product variability. Some egg replacers even suit vegan and/or allergen-free formulations.

Glanbia Nutritionals, Fitchburg, WI, markets an egg-replacement ingredient based on flaxseed meal and whey protein concentrate, which is how it is declared on ingredient statements. The dry ingredient can replace dried whole eggs in numerous bakery applications, including cakes, muffins, pancakes, sweet bakery mixes, baked bars, egg rolls and wantons, and refrigerated cookie doughs.

“It is a stable-priced, high-performance functional ingredient that aims to meet increased demand from manufacturers amid steep price increases in the egg market,” explained Marilyn Stieve, business development manager, flax. It can substitute 1:1 for dried whole eggs.

Functional milk proteins can act as egg replacement systems, too. “Whether you are looking to replace part or all of the egg in a formula, we can guarantee a reduction in raw material costs,” said Terese O’Neill, sales manager, Arla Food Ingredients, Basking Ridge, NJ. “With these whey proteins, ease of use is combined with a series of other benefits, including a long microbiological shelf life when stored at room temperature.

“In less-forgiving applications such as cakes and muffins, we recommend replacing half of the egg with our specialty whey protein concentrates,” Ms. O’Neill said. “In brownies, cookies and waffles, all of the egg can be replaced.”

A novel non-allergenic ingredient system based on potato and tapioca starches characterizes the egg replacement system developed by Penford Food Ingredients, Centennial, CO. These systems also include gums and other natural ingredients and can substitute for whole egg and egg yolks in baked foods, according to Jennifer Stephens, marketing manager. “We also have a highly soluble enzyme-treated starch system that can increase volume up to 25% in gluten-free baked goods,” she said. “In addition, it can be used in place of an egg wash while maintaining sheen and providing excellent adhesion for topical ingredients.”