Baking & Snack - July 2020 - 40

The volatile pricing and
allergenicity of eggs
have some bakers
looking to replace
them in baked goods.
Understanding function
is critical to getting
replacement right.
┬ębeats_ - stock.adobe.com

cant percentage of the eggs with an egg replacer," he said.
Corbion offers a variety of replacement solutions designed for specific goals and applications. This includes
an egg extender that can act as a total replacement for
fresh or frozen whole eggs in yeast products and cookies
and as a 50% replacement in soft cakes. Another ingredient replaces 25 to 50% of liquid whole eggs in sweet
baked goods and acts as a total replacement for eggs in
yeast products. It provides emulsification and color to
deliver richness to sweet breads.
"Our egg white replacement solutions can replace
50 to 100% of egg whites in sweet baked goods such as
cakes and chemically leavened batters," Ms. Sargent said.
"It provides excellent strength and volume, resulting in
finished products that are fluffy, moist and tender and is
intended as a 1:1 replacement for powdered egg whites.

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2XU&OHDQ/DEHOOLQHRILHK&FZm^SURGXFWV
ZLOONHHS\RXUFDNHVPXIILQVDQGRWKHUEDNHG
JRRGVPROGIUHHZLWKRXWWKHQHHGIRUDUWLILFLDO
SUHVHUYDWLYHVDOOZKLOHHQKDQFLQJWKHIODYRU

CL

NG

KP

GF

Clean
Label

Non
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Kosher
Pareve

Gluten
Free

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40 Baking & Snack July 2020 / www.bakingbusiness.com

Another ingredient is designed to replace up to 30%
of egg whites in chemically leavened angel food cakes
while maintaining volume, structure, resilience and texture. Neither requires reconstitution, and both are easy
to scale and handle."
Corbion's most recent ingredient technology is designed specifically for formulations such as sponge
cakes that are highly reliant on egg products. It can
deliver high levels of egg reduction and act as a total
egg replacement in chocolate cupcakes, according to
Ms. Sargent.
"Cakes, for instance, are much more challenging to
work with because of the reliance on eggs to provide
so many different functions, including color, moistness, volume, resilience and emulsification viscosity,"
Ms. Sargent added.


http://www.jkingredients.com/sor-mate

Baking & Snack - July 2020

Table of Contents for the Digital Edition of Baking & Snack - July 2020

Baking & Snack - July 2020 - 1
Baking & Snack - July 2020 - 1
Baking & Snack - July 2020 - 2
Baking & Snack - July 2020 - 3
Baking & Snack - July 2020 - 4
Baking & Snack - July 2020 - 5
Baking & Snack - July 2020 - 6
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Baking & Snack - July 2020 - 27
Baking & Snack - July 2020 - 28
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Baking & Snack - July 2020 - 30
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Baking & Snack - July 2020 - 36
Baking & Snack - July 2020 - 37
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Baking & Snack - July 2020 - 40
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