Why egg replacers?
In our current situation, the main reason may be cost. Egg substitutes can be up to half the cost of real eggs. They are also easy to get your hands on, and to store. And of course, eggs play a vital part in baked goods. Egg proteins have unique foaming, emulsifying and heat-setting properties that are highly functional in improving the volume, texture and shelf-life of cakes, cookies, muffins, waffles, bread and other baked products.
They also provide firmness and elasticity to pasta and noodle products resulting in enhanced cooking stability and texture. In formulas containing egg, the egg protein contributes significantly to foaming and structural foundations.
How well do they work?
Egg replacers are pretty impressive and can hold their own mimicking egg proteins. The type you use is going to vary on what you’re baking.
- Wheat protein isolate—helps build structure and provide aeration
- Soy or whey protein isolates —not only functions as an egg, but has some of the same nutritional value
- Fiber gels—works as an emulsifier and water binder
A good egg replacer can go all the way to 100% egg replacement, without your customer telling the difference.
