Baking & Snack - July 2020 - 43

SOME EGG REPLACERS MAY CONTAIN ALLERGENS
OR SENSITIVE INGREDIENTS SUCH AS GLUTEN OR
DAIRY, SO BAKERS SHOULD CONSIDER THE
NEEDS OF THEIR TARGET CONSUMER.
can thermally gel at a temperature and firmness similar to that
of eggs and can be used across sweet baked goods applications,"
Ms. Diaz said.
The thermal gel is reversible when incorporated via
the dry blend method. When the cellulose ingredient
is prepared as an emulsion, it becomes a non-reversible
thermal gel upon baking, in which case, it can provide
both the thermal gel and cooled structure.
Certain cellulose ingredients work well for products
like vegan macaroons, a sweet treat that traditionally is
made using egg whites. The cellulose ingredient is incorporated in a manner similar to egg whites, where the
cellulose is whipped with water and powdered sugar to

create a firm meringue. Then the remaining ingredients,
namely flour, sugar and ground almonds, are folded into
the foam.
"This approach does not collapse the foam system.
Unlike most protein-based foaming systems, certain cellulose systems are tolerant to the addition of oils, fats
and other particulates without collapsing," Ms. Diaz said.
"Their unique thermal gelation property enables the macaroon to maintain its shape and height during the baking
process and throughout the post baking stage."
By focusing on functionality, texture and structure, bakers can mitigate the costs and uncertainty associated with
eggs and still achieve their ultimate formulation goals.

*

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www.bakingbusiness.com / July 2020 Baking & Snack 43


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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
Baking & Snack - July 2020 - 3
Baking & Snack - July 2020 - 4
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