Culinology - September 2015 - (Page 20)

INGREDIENT applications Plant proteins offer egg replacement options The incidence of highly pathogenic avian influenza in the U.S., which has led to the culling of as many as 48 million chickens, has driven prices for eggs dramatically higher and prompted some food and beverage processors to consider replacement options. While there is no one-size-fits-all option, there are alternatives, and within the portfolio of replacement options available plant proteins may play a role. For example, such plant proteins as pulses may be used for egg replacement, according to the speakers of a webinar sponsored by Ingredion, Inc. and hosted by Baking & Snack Magazine, a Sosland Publishing Co. brand, in July. The webinar focused on how proteins, hydrocolloids and starches may combine to replace eggs and still keep the necessary emulsification, aeration, volume, structure and color in baked foods. Such protein sources as milk/whey protein concentrate, soy and pulse flours/proteins may add emulsification, structure and color. Pulses such as lentils, chickpeas, dried peas and dried beans are non-bioengineered and nonallergen, said Matthew Yurgec, principal technologist, bakery applications for Ingredion, Inc., Westchester, Ill. Their protein content ranges from 23.7% to 26.3%. They provide foam stability and foam expansion while having a low oil absorption capacity. 20 | Culinology | SEPTEMBER 2015 Ingredion incorporated its Precisa Bake 100 texture system and Homecraft Pulse 3130 flour into a yellow cake formulation. The ingredients delivered volume and led to a less sticky mouthfeel while egg use was reduced by 50%, according to the company. Mr. Yurgec said formulators should keep track of the level of pulse flour or pulse protein used. Too high a level may lead to off-flavor or color issues. Replacing eggs with one ingredient is challenging, and it generally requires several ingredients, Mr. Yurgec said. Hydrocolloids have various functionalities, including hot-gelling, emulsification and bake stability/ structure, that depend on the type of hydrocolloid. Starches have been shown to provide batter viscosity, improve crumb structure and provide emulsification. Effective egg replacement options vary by application. Among chemically leavened products, it is easiest to find solutions for products like cookies, pancakes and muffins, where eggs are less critical to the finished product. Soy flour may prove effective in such applications, because it may help maintain moisture and act as a fat replacer. Other plant proteins that may prove effective are wheat-based ingredients. Such ingredients as wheat protein isolates are compatible with baked foods that feature wheat flour as the main ingredient. MGP Ingredients, Atchison, Kas., markets hydrolyzed wheat protein, a series of wheat protein isolates and wheat starches that are suited to partially replace the egg white functions of binding, foaming and gelling, according to the company. Cain Food Industries Inc., Dallas, markets an enzyme-based egg replacer composed of wheat flour and enzymes. The ingredient works because it uses the naturally occurring enzymes in egg yolks as a substrate for function in an application. The ingredient is also capable of functioning with egg, according to the company, and acting as an emulsifier in such applications as cakes, bread and cookies. A new ingredient concept that may function as an egg replacer is algal flour. Solazyme, South San Francisco, Calif., manufactures an ingredient that is a high lipid powder that may replace or reduce egg yolks, oil and dairy fats in many applications, according to the company. The algae-based ingredient contains oil, fiber, protein and starch. The combination of nutrients means it may be used to mimic some of the functional properties of eggs, including emulsification, mouthfeel and moisture control.

Table of Contents for the Digital Edition of Culinology - September 2015

Culinology - September 2015
Table of Contents
President's Letter - It all started with eggs
Emerging Trends - Consumers shifting from sweet to sour
Meeting consumer demand for local
Ingredient Applications - Pulses take off
Plant proteins offer egg replacement options
Flavor Trends - Mixology on the menu
Member Profile - 'Easy' does it
10 years later — Remembering Hurricane Katrina
Industry News
Petits Fours - Nestle USA putting a fresh spin on frozen
Five ingredients to watch

Culinology - September 2015