Baking & Snack - August 2017 - 64

EGG INGREDIENTS

Egg ingredients can
provide that stronger
protein structure that
cakes and other sweet
baked goods require.

50% of the eggs in the formula, often with little or no
additional changes required. For example, modified
starches mimic the processing and emulsifying properties of eggs, providing essential structure and texture in
cookies, pancakes and muffins.
"Modified starch is especially suited for replacing up
to 25% of liquid whole eggs in cakes and pound cakes,
50% in muffins, 50% to 100% in pancakes, and 50% of
egg solids in cookies," Mr. Gilbert said. "Soy flour can
be used to replace 25% of liquid whole eggs in muffins,
and 25% to 50% in both cookies and pancakes. Soy flour
helps maintain moisture and acts as a fat mimetic."
Cargill works with bakers to create customized texturizing systems for egg replacement. In addition to modified starch and soy flour, other ingredients used in the
systems include lecithin, mono- and diglycerides, potato
protein and carrageenan.
Fiberstar, Inc., offers a citrus fiber with high pectin

American Egg Board

content that functions as an egg replacer. The added
benefit is that it also contributes fiber to the formula.
Kurt Villwock, director of R&D, Fiberstar, said citrus
fiber contains both soluble (pectin) and insoluble fiber
and is made using a patented process that opens the fiber structure to create high surface area.
"This fibrous composition tightly entraps and locks
in water molecules and oil droplets, providing highwater holding and emulsification properties," Mr.
Villwock said.
Citrus fiber is typically used to extend eggs rather
than fully replace them. It works best in muffins, layer
cakes and cookies. Combined with other hydrocolloids,
it can work synergistically to replace the whole egg in
gluten-free muffins and cakes.
Addition of as little as 0.2% citrus fiber can compensate for the removal of eggs in a waffle or crepe. It is simply dry blended with the flour, and the product is dosed
and cooked in the same manner as a conventional fullegg product.
"The nice thing about using citrus fiber in an egg replacement strategy is that it provides a nice mouthfeel
that, in a mixture, complements other ingredients that
might otherwise cause textural defects," Mr. Villwock
said. "Citrus fiber also increases the cohesiveness of
doughs, which is beneficial for machinability."
A number of citrus fibers serve as egg extenders on
the market. They vary in the way they are processed and
their final composition, which in turn influences functionality and labeling claims. Citrus fiber is perceived to
be clean label and is acceptable in ingredient statements,
especially in baked goods containing fruit bases.
Nigel Weston, vice-president, R&D, J&K Ingredients,
said egg replacers allow bakers to control their ingredient costs over the long term. "Eggs are currently very inexpensive, but traditionally they are amongst the most
expensive ingredients in baked goods," he said.
Cost savings, risk management and reliability of supply are some of the biggest benefits associated with egg
replacers. In recent years, egg prices have been highly
volatile. In 2014, albumen prices spiked to $17 per lb.
One year later, the 2015 avian influenza crisis drove egg
prices up to $20 per lb.
However, even in a stable price market, Mr. Gilbert
said Cargill customers confirm that the savings associated with egg replacement solutions are significant. Bakers
must weigh the functional benefits of eggs and the quality they impart on finished products vs. the potential cost
savings in formulation.

Find resources for egg replacers by visiting
www.esourcebaking.com. Browse by category
under Ingredients, and click on Minor for listings.

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