Eggs ensure product stability and help determine texture for all kinds of baked foods. That’s what makes them hard to replace. In this exclusive Baking & Snack Q&A, Kirtley Watts Jr., R&D manager, bakery, Puratos Corp., Cherry Hill, NJ, provides specific guidance for the formula changes required when replacing eggs.  She also took a look ahead at use of egg replacers in the future.

Baking & Snack: What changes in formulation are required to accomplish this?

Kirtley Watts: For Intens Egg Replacement, the formula change is very simple. For every pound of liquid egg, replace with 0.2 lb Intens Egg Replacement and 0.8 lb water. In the case of dried whole egg, for 1 lb of dried egg, replace with 0.8 lb Intens Egg Replacement and 0.2 pounds water. No other changes necessary.

Do you think the adoption of egg replacers will be a permanent change in bakery formulations?

Yes; this avian flu crisis will end eventually, but egg prices have been and may remain volatile. Egg replacers can help make more consistent finished products and more stable bowl costs for bakers.

Breaking news: In a June 1 statement to the baking industry, Puratos recommended its egg replacements to help alleviate short-term supply issues and solve long-term challenges as well. Egg replacement solutions can fully or partially replace eggs in formulations, depending on the percentage of eggs and type of finished application, it stated. The company reported that its egg replacement products are based on enzyme technologies and specific ingredient synergies.

In addition to Intens, a partial to full replacer of eggs in croissants, Danish, brioche, rolls and buns, the company also referred bakers to its Acti-Ovo Red line, a powdered ingredient that allows partial replacement of eggs in creme cakes, pound cakes, muffins, brownies and cookies.

Editor’s notes: For a slideshow of egg replacer ingredients, click here. The July 2015 issue of Baking & Snack carries full coverage of the egg situation and egg replacer ingredients.