Baking & Snack - June 2022 - 56

EGG REPLACERS
Going clean and allergen-free
Replacing eggs in pursuit of a clean or allergen-friendly label
can be especially difficult for bakers. If they're removing
eggs because they're an allergen, they can't replace them
with another one like whey protein.
" We really have to understand what type of allergen
that baker can handle, " explained Yanling Yin, PhD, director,
bakery application, Corbion. " Egg is one of the unique
allergens that you don't often see in yeast-leavened baked
goods. Soy is often there, gluten is always there, and
they're both allergens. But if it's already okay for the bakery
to have flour there, they have gluten, so we need to choose
a protein that can match the performance of egg that the
bakery normally carries. "
For example, wheat proteins are easy to apply to most
bakery applications, since they're already using wheat.
" Because we know that the ingredients we have are
suitable for wheat-based systems, we don't have to worry
about allergens, " said Brook Carson, vice president of research
and development, Manildra Group USA.
Allergen-free and clean labels are increasingly popular
with consumers and provide other benefits for bakers,
including easier storage and a lower risk of contamination.
But they come with added formulation challenges as well.
" Allergen-free or vegan-friendly formulations mean total
egg elimination, " said McKenna Mills, senior technical
services specialist for bakery, Cargill. " For applications like
cake, which are so dependent on eggs' aeration and foaming
properties, that can be a very tall order. "
ience,' " she said. " Otherwise, we kind of just make assumptions.
But it's good to just get a real visual understanding
of what the eggs are contributing. So that's
usually my first recommendation. "
Manildra uses a range of wheat proteins to fulfill bakers
needs when replacing or reducing egg content. The
company's GemPro proteins provide one-to-one replacement
of eggs based on solids, with the specific ingredient
depending on a bakers' application and desired
product attributes. GemPro Plus is Manildra's preferred
wheat protein for egg replacement, as it provides the
strength and structure required to achieve the volume
needed in formulations.
" It relies on the film-forming properties of vital wheat
gluten in order to create that sort of networking and film
formation to give aeration and uniform cell structure in
products that are using eggs, " Ms. Carson explained. " It
has just enough resilience that you get the structure and
the texture you need without too much strength that you
would typically get from vital wheat gluten. "
In addition to GemPro Plus, Manildra's GemPro
Prime-W promotes the whipping, aeration and fine cell
structure formation needed in cakes, while the Prime-W
and Prime-E can provide tenderness in cookies.
Another way for bakers to decide on the right egg replacer,
Mr. Nordin said, is to start at a low-level replacement
and increase its usage until there's a notable difference
in the final product.
" It all depends on the formula, the process and
equipment when trying to go to an egg replacer, " Mr.
Nordin said. " Many vendors, like Brolite, are availTURNING
CHICKPEAS INTO
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Ready-to-eat status
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Baking & Snack - June 2022

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