Baking & Snack - May 2009 - 88

INGREDIENT SUBSTITUTIONS

In cakemaking, eggs exert a binding
action, are capable of leavening five
to six times their weight and exhibit
a considerable emulsifying effect. In
the case of yolk, it provides a marked
shortening action and contributes to
the flavor of the baked product.
In cookies, eggs assist with structural stabilization. The egg proteins permeate the dough and coagulate, contributing rigidity to the crumb, thus
assisting the gluten to hold the volume
attained. Egg white protein alone adds
binding, while the yolk serves as a tenderizer and natural emulsifier. And
eggs impart flavor to cookies.
ALTERED REALITY. With all the
functions eggs perform, egg extenders and replacers must measure
up in similar ways. Manufacturers
employ a variety of components in
these ingredients, which are more
accurately described as ingredient
systems, and some even use egg
fractions themselves.
"With advances in gums and
enzymes, we have been able to manufacture products that fit the baker's
needs while reducing cost and eliminating the problems of using liquid
whole eggs," said Ken Skrzypiec,
Eastern vice-president, sales, and

ᮡ Because cakes use relatively low-protein flour, they depend on eggs - and egg replacers - to
provide essential structure.
director of technical services, Brolite
Products, Inc., Streamwood, IL. Some
of the company's items contain eggs,
while others are completely egg-free.
Brolite's Novalite, for example, is an
egg-free replacer capable of substituting for all of the eggs in breads,
rolls, Danish items, sweet doughs,
cookies and bagels.
Advanced Food Systems, Somerset, NJ, works with hydrocolloids and
supplements their properties with
other components. "The BakeRite ER
line for egg replacement uses a blend

of hydrocolloids to trap air and hold
moisture to give the mouthfeel and
flavor of eggs," explained Chris Kelly,
the company's director of technical
services. "They help hold moisture
and assist with aeration functions.
These products have dual functionality; they are not just gums or leaveners. They do both."
"Even with egg prices dropping,
bakers can still save more than $1
per lb versus powdered egg whites,"
said Jon Stratford, sales and marketing manager, Natural Products,

An all natural , multi functional ingredient to reduce costs and

increase margins while maintaining quality and improving
healthfulness
of the finished product
Cir ri-fi

Cost reduction

Fat/oil replacement (Cit ri-fi and water cost less

than the fat/oil it replaces)

�
FIBERSTAR

Enhancing food freshness and nutrition

Ph: 1-715-425-76W

Fax: 1-715-425-7572
Email : Info @fibemt ennet
Webs ite:www.fiber atarnet

Product of USA
7-9,
JUNE
T
F
I
T
US A
3
VISIT
H 171
BOOT

Yield increase (more water retained in finished
product after coo king or baking)

Replacement of more expensive ingredien ts

(hydrocolloids, eggs, carrageenan, phosphates etc)

5-10% bake time reduct ion

Maintaining quality
No change in organoleptic qualities
,/ Increased fr eshness
Clean label declaration
Synergistic with other ingredients (proteins , starches etc)
etc )
hoelihiulneae
Reduction of fat and calories

For more information,
see Page 137

http://www.fiber

Baking & Snack - May 2009

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