Welcome to Natural Products, Inc.

Turning a Crisis into an Opportunity: Egg Replacement Ingredients from Scotsman's Mill

LogoSince 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).


Breaking an Egg Replacement Project into Stages

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:

  • Substitute 1:1 when replacing whole egg powder with either BLUE100 or BLUE155-A
  • BLUE100: Use a ratio of 4:1 or 5:1 water-to-egg replacer, when replacing liquid whole eggs
  • BLUE155-A: Use a ration of 3:1 water-to-egg replacer, when replacing liquid whole eggs

How can I get your product specifications?

Spec sheets

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

BrowniesBLUE155-A EMULSIFIER BLEND is a soy-based emulsifier system that helps reduce your eggs by half in a variety of sweet baked products.


Egg Replacement Presentation

On August 2, 2011, NPI participated in the Prepared Foods R&D Seminar in Chicago, IL. This 35 minute presentation will give you an excellent overview of what an egg replacement project might look like for you. Includes basic troubleshooting tips for reformulating reduced egg or egg-free cakes and batters. If you have received a sample of BLUE100, this information will help you know what to expect, and what to do after you begin your trials. We welcome your questions and feedback!


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Did You Know?

Roasted full fat soy flour (ROSY100) reduces oil uptake in cake donuts!


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