Cellulose be used as an egg replacer in baked goods like muffins.

There is a new plant-based ingredient: NouravantTM.

What makes this ingredient different?

  • A plant-based ingredient that provides emulsification, texturization and humectancy
  • An egg and fat replacer
  • A gluten-free, dairy-free, soy-free, and non-GMO ingredient
  • 25-50% savings on cost of eggs annually

How is it innovative?

NouravantTM is created from only plants and water. It is derived by using supercritical water to extract cellulose and lignin from plant materials like red maple. When water is in its supercritical state, it possesses the properties of both a liquid and a gas. Think of it as having the mobility and penetrability of a gas, and the solvating capacity of a liquid.

Using water at this condition allows the ingredient to be pulled away from a plant without the need for acids/bases or similar.  What makes the process innovative is in the elegantly simple way of harnessing a very complex phenomenon, in a manner that grants control of the outputs.

Small insoluble particles help create stable pickering emulsions, while their high surface area helps with water absorption.

What are the results in baked goods?

It works mainly as an egg replacer in baked goods which helps remove an allergen, creates a vegan option or provides consistent lower pricing. NouravantTM can also be used to replace mono & di-glycerides for clean label solutions.

However, this ingredient has strong emulsification, texturizing, and water binding properties in various food systems that help with product consistency, texture and shelf life. A few baked goods applications—in traditional, vegan or gluten-free forms—include:

  • Cookies
  • Brownies
  • Cakes
  • Muffins
  • Bread
  • Donuts
  • Pretzels

NouravantTM has zero calories, and adds 20g of dietary fiber per serving.

Want to learn more? Download a brochure:

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