Welcome to Natural Products, Inc.
Since 2003, Natural Products, Inc. (NPI) has been manufacturing a line of vegetable-based egg and milk replacement systems, sold under the brand name of Scotsman’s Mill. These systems are formulated to provide functionality similar to that of whole eggs in batters and doughs used in the production of sweet baked goods. Vegetable proteins are readily available and more stable in pricing relative to animal proteins (eggs and milk).
You can use BLUE100 Whole Egg Replacer in almost any kind of cookie. In fact, this just might be the best application of all. Some of our happiest customers are cookie manufacturers. This is because it is so simple to incorporate BLUE100 Whole Egg Replacer into cookie dough formulations.
We recommend the following stepwise approach to optimizing the use of an egg replacer in a sweet baked product.
Begin trials with the standard substitution ratios and within the range of suggested replacement percentages listed in Functionality and Basic Usage
We recommend that the initial trial use the following ratios:
You can download our product specifications only after you register as a member of our website. After registering, you will be sent a link via email to confirm your registration. Once you have confirmed by clicking the link in the registration confirmation email, you will see some new menu items at the left. Click the link called "Specification Sheets."
Please click HERE to register.
BLUE155-A EMULSIFIER BLEND is a soy-based emulsifier system that helps reduce your eggs by half in a variety of sweet baked products.
In addition to a lowering and stabilizing costs, BLUE155-A improves the eating qualities of your baked products by reducing the "eggy" flavors in high egg baked goods, and by improving softness.
In these days of rising commodity and animal protein costs, NPI is pleased to offer an ingredient that gives industrial users the chance to save thousands of dollars for every truckload purchased. BLUE100 Whole Egg Replacer is a soy-based egg replacement system designed to maximize savings and deliver equivalent functionality as whole eggs (powder or liquid) in a variety of sweet baked products.