Baking & Snack - July 2020 - 41
When these attributes are missing or disappear too
quickly over time, the consumer views the product
as inferior. It reduces product shelf life and leads to
food waste.
Allergen-free egg replacement
Some egg replacers may contain allergens or sensitive
ingredients such as gluten or dairy, so bakers should
consider the needs of their target consumer.
Arla Foods Ingredients offers an egg replacer for cakes
that is based on high-quality whey protein. Sensory
evaluations conducted by external panels show that
cakes made with this ingredient retain a moister, fresher
feel over their shelf life and have a less fragile, more resilient crumb.
Natural Products manufactures two plant-based
blended egg replacement systems. They both contain the
company's proprietary soy ingredients.
"Soy is quite effective at providing emulsification," Mr.
Stratford said. "Combined with other plant-based functional ingredients such as wheat and gums, functional
blends can be developed to provide other functional
properties such as browning and structure development
in batters and doughs.
By building egg replacement systems on minimally
processed soy, Natural Products offers low-cost egg replacement options that benefit bakers who are not nec-
essarily trying to achieve complete egg replacement,
Mr. Stratford added.
Even those products like high-ratio cakes that rely
heavily on eggs, bakers can replace up to 50% of them
in the formula, according to Tim Christensen, certified master baker, research and development bakery
applications, Cargill. With the right functional system,
bakers can reach that target with little to no changes in
the formulation.
"Soy flour is a good choice for relatively small reductions in eggs," he said. "We've found it can replace 25%
of liquid whole eggs in muffins and 25 to 50% in cookies and pancakes. In these applications, soy flour helps
maintain moisture and acts as a fat mimetic."
When larger reductions are required, the company
offers a modified starch designed to replace up to 25%
of liquid whole eggs in cakes and pound cakes, 50% in
muffins, 50 to 100% in pancakes, and 50% of egg solids
in cookies.
"This modified starch mimics the processing and
emulsifying properties of eggs, providing essential structure and texture," Mr. Christensen said.
A custom systems solution
Customized texturizing systems include multiple ingredients to replicate the numerous functions egg products
contribute. Some ingredients include modified food
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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
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