Instead of one good egg
Award-winning egg replacer gives bakers a uniquely formulated, clean, cost-effective alternative.
BakingBusiness.com, Sept. 1, 2013
by Joanie Spencer

For bakers in today’s market, the search for economical, yet functional, ingredient alternatives seems to be a never-ending journey. Add in the need to satisfy consumer demands for nutritional and clean-label products, and the search becomes more like the impossible dream.

But with a first-of-its-kind combination of whey protein concentrate and milled flax, Glanbia Nutritionals, Fitchburg, WI, developed OptiSol 3000, a stable-priced egg-replacement ingredient system for bakery applications that include cakes, muffins, pancakes, sweet bakery mixes, baked bars, corn breads, egg rolls, wontons and refrigerated cookie doughs. OptiSol 3000 can be used as a 1:1 replacement for dried whole eggs, ranging from 1 to 4%, flour weight basis, depending on the application. For liquid eggs, the company recommends combining one part OptiSol 3000 with six parts water for a 1:1 replacement.

The combination of whey protein concentrate and milled flaxseed results in a synergy between the two that creates an appearance, taste, texture and aftertaste in products including muffins and cornbread that’s comparable with formulations ¬≠using dried whole egg.

“The whey protein concentrate contains a unique protein profile that is a strong emulsifier to provide strong functional benefits similar to eggs in their emulsifying properties,” said Marilyn Stieve, business development manager, flax, Glanbia Nutritionals. “The flaxseed component was also developed to maximize the gum and fiber contributions from the flax, which helps build volume in baked goods as well as control moisture and improve crumb structure.”

In addition to cost-effectiveness, OptiSol 3000 offers nutritional advantages; it contributes ALA omega-3, high-quality protein and natural fiber, and it shows significant reductions in cholesterol over dried whole eggs. It is also a clean-label ingredient, meaning bakers are able to identify Optisol 3000 as flaxseed meal and whey protein concentrate on ingredient lists. It is also certified kosher and GMO- and gluten-free.

At the Institute of Food Technologists show in July, OptiSol 3000 won a 2013 IFT Food Expo Innovation Award. IFT’s panel of jurors — which represented industry, academia and government with expertise in research and product development, processing and packaging technology, and food safety — commended the product’s innovation and cited it as a low-cost and allergen-free egg replacement solution.

At the International Baking Industry Exposition Oct. 6-9 in Las Vegas, Glanbia Nutritionals will be featuring a bakery item that was developed using OptiSol 3000. Visit Glanbia Nutritionals at IBIE Booth No. 10045.

Glanbia plans to continue pursuing bakery product development using flaxseed applications. “Glanbia ¬≠continues to work on research projects with flaxseed, focusing in on the various fractions of it, including protein and fiber,”

Ms. Stieve said.

For more information about OptiSol 3000, please visit www.glanbianutritionals.com.