“Most can provide similar emulsification and viscosity attributes, depending on the application however, structure, flavor and color are difficult to fully emulate. “Finding an alternative ingredient to completely replace eggs from baked goods is very challenging,” Mr. And with any additional ingredients added to stretch the use of real eggs, there may be undesirable interactions. Soy, however, introduces another allergen into the formulation. “In these applications, mimicking eggs’ aeration and structure properties is key.” “Our portfolio also includes functional systems designed to help brands cut back on the eggs used in high-ratio and angel food cakes,” Mr. It helps maintain moisture and imitates the characteristics of fat. Soy flour is another ingredient used to stretch egg supplies. These solutions provide essential structure and texture in applications, like cookies, pancakes and muffins, and can be used to replace 25% to 50% of liquid whole eggs, depending on the application.” “We’ve also developed multiple solutions to help brands with partial egg replacement, including modified starches that mimic the processing and emulsifying properties of eggs.
“When you think of the key constituents of an egg - protein, fat and lecithin - Cargill’s portfolio includes plant-based versions of all three,” Mr. Multiple ingredients create a more complex ingredient statement, one that may include ingredients consumers are not familiar with. It is impossible to replace the 20-plus functions of whole eggs with any single ingredient. “There are functional systems that can fill some of that void, but again, the deeper the cuts, the harder it is to maintain volume and structure.” “As you take away the eggs in a cake or muffin formula, you start to lose volume,” Mr. Soy flour can help, but in egg-dependent applications, like cakes, there are limits to how deep a reduction you can make.”Įggs set at a particular temperature during baking, creating a gel that holds the structure of the finished product. Gumminess is a common problem, and it can be hard to combat. “As you reduce the eggs in a formula, you lose certain properties, especially around texture and structure. “They’re easy to use and provide batch-to-batch consistency with an extended shelf life.”Įgg replacement can pose challenges, however. “Egg products are pasteurized to ensure food safety,” Mr. High gel is often used in protein bars to keep the product intact.
It produces a superior foam that aerates angel food cake and meringue. The high-whip version is sometimes called angel whites. Pasteurized egg whites, for example, are available as standard, high whip and high gel. This allows for maximum functional benefits to manage costs. There are also performance-enhanced versions. They can be whole eggs or separated into whites and yolks. Egg products come in dry, frozen and liquid bulk formats. Yolk color is influenced by the hen’s diet and can vary from pale yellow to deep orange.īecause of such variability, along with the hassle of cracking shells, bakers typically rely on egg products. The protein in eggs supports browning, while the carotenoids in the yolk contribute a rich, golden color. Eggs influence overall appearance and flavor, as well as texture, batter quality, moisture/water activity and enhance overall richness in baked goods.”Ĭakes, meringues, cookies, pastry creams and custards use eggs as main components to thicken, emulsify, build volume, stabilize, and provide color and flavor. “Eggs have 20-plus functions, from adhesion to aeration and from binding to browning. “Because eggs have unique functionality, they’re invaluable in all types of baking formulations,” said Nelson Serrano-Bahri, director of innovation, American Egg Board. Separately, these components perform distinct functions in baked foods, and when combined, are a powerhouse performance ingredient. Healthy chickens lay an egg about once a day, each with a white and a yolk.
“Alternatives such as our milk and buttermilk replacers, as well as our egg replacers are attracting a lot of attention, not only to help reduce costs but also to avoid potential supply issues with these items.” “Milk products, butter, buttermilk and eggs all continue to go up in pricing, and this trend doesn’t appear to be going away in the near future,” said Jeff Nelson, vice president Western sales, Brolite. “They also bring so much functionality to a formula.”ĭairy replacements can also help reduce costs and alleviate supply chain issues. “Consumers are drawn to baked goods made with familiar ingredients, and certainly eggs and dairy products align with those clean label tendencies,” said Aaron Reed, senior food technologist, Cargill.
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