Line of egg-replacing starches enters U.S. market
BakingBusiness.com, May 24, 2012
by Jeff Gelski

CLOSTER, N.J. — American Key Food Products has introduced Emfix, a line of emulsifying starches that may be used as egg replacements, to the U.S. market. Closter-based American Key Food Products will distribute the starches developed and manufactured by the Emsland Group, based in Germany. Emfix products may mimic egg performance while reducing cost.

The starches have emulsification properties and provide structure to baked foods, particularly cakes and muffins. They also improve emulsification in salad dressings and cheese analogues. Emfix starches offer economical benefits in the production of mayonnaise by replacing egg yolk without affecting processing performance. Low-fat products and products free of egg allergens are other potential applications.