Baking & Snack - February 2025 - 73

even surpass the protein content of eggs, " she said.
" They can be used as a one-to-one replacement for
dried whole egg. Corbion also has a line of egg extenders
that contain a portion of egg to give bakers
the flexibility of reduced egg costs while maintaining
the functionality of whole eggs. "
MGP Ingredients offers wheat protein isolates
as an egg replacer for cookies. These isolates mimic
the binding and structural functionalities of eggs,
ensuring cookies maintain their integrity and texture
even when eggs are fully removed.
" When using wheat protein isolates, the process
typically begins with converting liquid eggs into a
combination of dry eggs and water, " Manis said. " Online
egg conversion guidelines are helpful in determining
the minimal water needed. Bakers can then replace the
dry eggs with an equivalent amount of wheat protein
isolate, adjusting the water content as necessary to
achieve the desired dough consistency. "
When it comes to prioritizing
egg functions, binding tends
to be the most desired by
cookie bakers.
Wheat protein isolates provide binding properties
critical for cookie dough stability.
" Additionally, these isolates do not impart a noticeable
flavor, allowing other cookie flavors, such as
vanilla, to shine, " Manis said. " For applications where
egg flavor is critical, vegan egg flavor options from
flavor suppliers can be incorporated to enhance the
final product. "
J&K Ingredients offers several wheat-based egg
replacer systems designed for specific cookie varieties.
The blends include enzymes and often emulsifiers
to assist with performing multiple functions. There is
one made specifically for the commercial production
of oatmeal cookies.
" Currently, J&K Ingredients is working on a 100%
replacement and has had success at 75% replacement
as well as 100% for select baked goods applications, "
Chancafe said. " We are exploring two sources
of protein - whey and wheat, and a combination of
them - together with recent enzyme technology
developments. Analytical results demonstrated that
this new technology matches 92% of organoleptic
characteristics, such as height, volume and firmness,
according to texture analyzer and volume meter
analysis. "
Manildra recently released a line of egg replacers
to accommodate different product types. There are
two options specific to cookies.
" They are based on finished product targets, "
Carson said. " Our recommendation is to replace
whole eggs one-for-one based on solids. For example,
if you are using 100 lbs of dry whole eggs you
will use 100 lbs of the egg replacer. "
When doing this, Carson said a longer bake time
may be necessary. This is a result of different proteins
having different set temperatures, as compared
to eggs.
Burcon NutraScience Corp. offers canola protein
for partial or full egg replacement in cookies. When
replacing eggs, the ingredient may provide up to 30%
of cost-in-use savings.
" Chocolate chip cookies using canola protein
exhibit soft, chewy and rich flavor characteristics, "
said Sarah Medina, lead research and development
scientist at Burcon. " The additional benefit of replacing
eggs with Burcon's canola protein is the added
bonus of high-protein content and a natural sweet
note associated with the protein. "
There is an emerging egg substitute that is
bioidentical to the chicken egg. Onego Bio, which
developed the ingredient, aims to offer greater consistency,
longer shelf life and protection from market
price fluctuations, all while maintaining quality and
performance. But because it is bioidentical to the
egg, it remains an allergen. It is, however, recognized
as an animal-free egg product.
Egg replacers are not a one-size fits all when it
comes to use in cookies. Some are only designed to
partially replace eggs for cost savings, while others
may assist with a vegan claim. Identifying financial
targets and label claims up front helps with the
replacement process.
*
bakingbusiness.com | february 2025 | Baking & Snack
73
Financial and
dietary concerns
are prompting
bakers to find
alternatives for
eggs in cookies.
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