Baking & Snack - February 2025 - 71
EGG REPLACEMENT FORMULATION
or hydrating it for use alongside liquid eggs or other
liquid components. "
Some cookies rely on the functionality of eggs
more than others. In filled sandwich cookies, soy
lecithin can provide enough functionality in both
the cookie and the cream. Meringue cookies, on the
other hand, have long been all about whipped egg
whites. Advancements in ingredient technology have
found that the liquid from soaked chickpeas - now
known as aquafaba - functions and even looks similar
to liquid egg whites.
" When considering egg replacement, you may
need to target one or two of the benefits of the
egg, " said Brook Carson, vice president of research
and development, Manildra Group USA. " That is why
multiple egg replacers are available on the market. "
Many commercial egg replacers are a blend of
ingredients to provide numerous functions. They tend
to consist of plant-based proteins, fats and hydrocolloids,
along with other purposeful compounds.
The challenge here is that this makes for a longer
ingredient list. That's why it is best to identify the
critical function of eggs in a formulation to simplify
the replacement process.
" Egg replacement solutions may contain upwards
of 10 ingredients, which may be a disadvantage to
simple labels and ingredient statements, " Scanlin
said. " Ardent Mills' egg replacer is made with just four
ingredients, including chickpeas. "
Exploring the cookie jar
Cookies come in many varieties. They may be chewy
or crunchy or both. They may be soft or have soft
fillings. Each variety presents unique challenges when
replacing eggs.
" Modern egg replacers offer targeted solutions
to mitigate challenges, ensuring the desired eating
experience and product quality, " said Greg Manis,
director of marketing and communications, MGP
Ingredients. " Chewy and crunchy cookies are generally
more adaptable to egg replacers. Their texture
relies on sugar and fat content, allowing alternative
ingredients to perform adequately. "
But soft and filled cookies are more challenging
because soft cookies depend heavily on eggs for moisture
retention, structure and cohesion, he continued.
" Removing eggs can result in a dry or crumbly
texture unless carefully balanced with moisture-retaining
replacers, " Manis said. " Deposited cookies,
which often contain higher egg content, are particularly
tricky as eggs contribute significantly to their
volume and texture. "
It's important to note that egg replacers may
perform differently in varied cookie applications. One
may work well in an extruded cookie while another
works well in a deposited cookie.
" In general, the greater the amount of egg
replaced, the greater the challenge, " said Ashley
Beech, product development manager, bakery applications,
Corbion.
Some functions of eggs can be replaced, but not
all of them, in particular the taste. Formulators will
need to add it as a separate flavor.
For all their functional
benefits, there are several
reasons why formulators
may look to partial or full
egg replacement options.
" Plant-based replacers may also impart inherent
off-notes, including beany or earthy profiles, which
can impact the overall sensory experience, " Bromfield
said. " Finding the right combination of solutions to
replace eggs while also addressing these potential
complications is key to developing appealing eggfree
cookies. "
When it comes to prioritizing egg functions, binding
tends to be the most desired by cookie bakers.
Binder is a term that covers a variety of physical
interactions.
" The general outcome of a binder is a softer
texture, " Nowakowski said. " This can be achieved
with hydrocolloids or long polymers, such
as syrups, soluble fibers, proteins and
starches that hold water. There are
also small molecules that can act
as humectants, such as fructose or
honey. They hold water but may also
affect water activity. Additionally,
emulsifiers such as lecithin from soy
or aquafaba can help the miscibility
of water and oil in a system, also
contributing to soft texture. "
Cargill's portfolio
includes starches, plant
proteins and functional
systems. These ingredients
can help with
partial egg replacement.
" ADM's
approach
to reformulating cookies
leverages the company's
bakingbusiness.com | february 2025 | Baking & Snack
71
Eggs enable soft
cookies to retain
their moisture,
structure and
cohesiveness.
©ImagesMy-stock.adobe.com
http://www.bakingbusiness.com
Baking & Snack - February 2025
Table of Contents for the Digital Edition of Baking & Snack - February 2025
Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
Baking & Snack - February 2025 - 9
Baking & Snack - February 2025 - 10
Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
Baking & Snack - February 2025 - 14
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Baking & Snack - February 2025 - 18
Baking & Snack - February 2025 - 19
Baking & Snack - February 2025 - 20
Baking & Snack - February 2025 - 21
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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