Baking & Snack - February 2025 - 72
FORMULATION EGG REPLACEMENT
vast ingredient pantry, including plantbased
protein ingredients and
systems, wholesome ingredients
like beans, pulses and
ancient grains, sweetening
solutions, plant-based fats and
oils, naturally derived flavors and
colors, and sophisticated
flavor modulation technology, "
Bromfield said. " By
adjusting the formulation
incrementally,
we consider
how removing or
replacing eggs may
affect each element, adAbove:
Liquid
from soaked
chickpeas
functions much
the same as
egg whites.
Below: Bakers
can start with
partial egg
replacement
then work up
from there.
dressing functionality, moisture, stability, mouthfeel,
flavor and appearance. "
Ardent Mills recently entered the egg replacement
space with a chickpea-based system that is
a direct substitute for both dried and liquid whole
eggs. Amounts depend on the application.
" It is made with chickpea flour and a proprietary
blend of ingredients, " Scanlin said. " Chickpeas impart
a similar yellow color to eggs and also have nutritious
and functional proteins. "
During the development of J&K's soy protein-based
egg replacer system, the company
It's important to note that
egg replacers may perform
differently in varied
cookie applications.
performed several tests on different kinds of cookies,
including regular and mini chocolate chip, soft-baked
sugar cookies and oatmeal raisin cookies.
" At 50% replacement, we obtained comparable
results in texture, emulsifications, structure, color,
taste and moisture retention to real egg formulations, "
Chancafe said. " The challenge is to replace
the eggs at 100% and provide the same functionality.
Optimizing the formula is key to understanding the
priorities for the baker. "
An expanding toolbox
Ingredient technology has come a long way in providing
bakers with many alternatives when it comes to
partially or fully replacing eggs.
Corbion's solutions for egg replacement provide
the necessary tolerance to maintain product volume
while also offering the resilience needed to endure
processes like injection, handling and distribution,
Beech explained.
" Built on functional proteins, they often match or
72
Baking & Snack | february 2025 | bakingbusiness.com
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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
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Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
Baking & Snack - February 2025 - 14
Baking & Snack - February 2025 - 15
Baking & Snack - February 2025 - 16
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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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Baking & Snack - February 2025 - 24
Baking & Snack - February 2025 - 25
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Baking & Snack - February 2025 - 27
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Baking & Snack - February 2025 - 29
Baking & Snack - February 2025 - 30
Baking & Snack - February 2025 - 31
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Baking & Snack - February 2025 - 33
Baking & Snack - February 2025 - 34
Baking & Snack - February 2025 - 35
Baking & Snack - February 2025 - 36
Baking & Snack - February 2025 - 37
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Baking & Snack - February 2025 - 43
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Baking & Snack - February 2025 - 46
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Baking & Snack - February 2025 - 48
Baking & Snack - February 2025 - 49
Baking & Snack - February 2025 - 50
Baking & Snack - February 2025 - 51
Baking & Snack - February 2025 - 52
Baking & Snack - February 2025 - 53
Baking & Snack - February 2025 - 54
Baking & Snack - February 2025 - 55
Baking & Snack - February 2025 - 56
Baking & Snack - February 2025 - 57
Baking & Snack - February 2025 - 58
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Baking & Snack - February 2025 - 60
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Baking & Snack - February 2025 - 70
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