Baking & Snack - October 2019 - 55

Premium
While eggs might be a
challenge to replace, in some
applications more so than
others, it's not impossible.
cakes maintain product volume, resilience and texture
with up to 30% egg white replacement.
Ms. Carson has learned in her experience whole eggs
are often easier to replace than egg whites, but the application also matters greatly. "Systems like angel food cake can
be the most challenging because it relies so heavily on the
unique aeration provided by eggs," she said.
Manildra uses its range of wheat proteins to provide
strength and structure to egg-free formulations. "Because
of this, we can match film forming and aeration, strength
and resilience, and other combinations of attributes by selecting the proper wheat protein," Ms. Carson explained.
Manildra's GemPro proteins provide one-to-one replacement of eggs based on solids, and the specific ingredient
chosen depends on the application and its finished desired
attributes. For example, GemPro Plus can provide the structure and resilience lost when whole eggs are removed from
a cake. In a cookie, GemPro Prime-E or GemPro Prime-W
provides tenderness in the bite. GemPro Prime-W can also
provide whipping and aeration.
"It's important to keep in mind that when replacing
eggs, the absorption may need to be adjusted slightly,"
Ms. Carson said.
That's because plant-based replacers tend to absorb
more water than eggs, according to Mr. Thomas. "We
spend a lot of time making adjustments to the water volume to achieve similar absorption rates as in the control
formula," he said.
Natural Products has discovered many adjustments that
can be made to approximate eggs in formulations over the
years. "We have found that introducing a late-acting leavening offers benefits in some formulas along with getting
creative with protein content of the wheat flour or adding some xanthan gum," Mr. Thomas said. "In cookies, we
have found it to be beneficial using a combination of cake
and pastry flour to fine-tune the spread of a cookie."
While eggs might be a challenge to replace, in some applications more so than others, it's not impossible. With a
wide range of ingredients at the ready and knowledge of
egg functionality, bakers and ingredient suppliers can find
the right egg replacement solution. Bakers can potentially
eliminate an allergen and also reduce costs and gain greater
flexibility in the face of volatile ingredient markets.

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Baking & Snack - October 2019

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