Egg replacement

Gum Technology has released a line of hydrocolloid and stabiliser blends that can be used to replace eggs in custards, doughs and baked goods.

The Cayote Brand line of egg replacers is available in three blends which are claimed can result in a reduction or elimination of eggs in a product without compromising the sensory properties of the finished product.

The blend intended for use in custards consists of carageenan and locust bean gum. It can be used to replace up to 100% of custard in instant custards for use in creme caramels and flans at a usage level of 0.25 to 0.50%, or as an extender in quiches and frittatas.

In traditional products the usage level ranges from 0.10 to 0.40% and in ‘savoury’ products from 0.10 to 0.50%.

The Dough Egg Replacer for use in breads and sweet doughs is a blend of konjac and soy lecithin and can replace up to 100% of egg at a usage level of 0.10 to 0.40%.

The Baker’s Egg Replacer mixes xanthan, guar and soy lecithin and is said to improve texture, cell structure and increase uniformity in cakes and muffins and in biscuits.

Usage levels for cakes and muffins range from 0.10 to 0.50%, while the upper usage for biscuits is 0.30%.