Egg Replacers: Functionality and Basic Usage
Through their proprietary blend of vegetable-based ingredients, NPI’s blended egg replacers provide the following functionality in sweet baked goods:
• Emulsification
• Water binding
• Structure building
Benefits include:
• Lower cost (often less than half the price of egg products)
• Stable pricing
• Animal protein free
• Vegan
• Long shelf life
• Ease of handling vs. liquid eggs
Note: NPI egg replacers do not provide the following functionality:
• Adhesion
• Sheen (egg wash)
• Instant (scrambled)
• Gelation/coagulation
• Egg flavor
• Egg color
• Whipping/Foaming
• Aeration
• Crystallization control
Basic Usage
NPI’s Egg replacers work best in applications where
• Powdered eggs comprise 0.5%-2.5% of the total formula
• Liquid eggs 2.0%-10.0% of the formula
• The functionality of the eggs is primarily emulsification and structure building
In products where eggs are included at a higher ratio, it will be difficult to achieve a significant (>25%) percentage of replacement. Following are applications where the egg replacers are not likely to offer a benefit:
• Instant egg dishes
• Sponge cakes
• Traditional pound cakes (25% liquid egg)
• Angel food cakes
• Meringue
• Chiffon (where whites and yolks are separated and the whites are whipped)