Food First Blog | Egg Substitutes

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Egg Substitutes
Egg Substitutes

Q: The current egg shortage is causing production issues at our company. Is there is a particular egg substitute that works better than others? How is the rest of the baking industry dealing with the egg shortage crisis?

Many of our customers are asking these same questions. Unfortunately, there is not a single egg replacement that can replace the function of eggs in all possible applications or formulas. Our best answer is that it depends on the particular function of the egg you are trying to replace.

What Makes Eggs Unique

Egg functionality comes mainly from its protein structure, which has unique foaming, emulsifying, and heat-setting properties that are highly functional in improving the volume, texture, and shelf-life of cakes, cookies, muffins, waffles, bread, and other baked products.

They also provide firmness and elasticity to pasta and noodle products resulting in enhanced cooking stability and texture.

Finding the Correct Replacement 

Commercial egg replacements are prepared using a variety of ingredients. The most widely used egg substitutes use protein isolates from whey, soy, and wheat gluten. The key is to determine the exact array of functions that the egg is performing in your formula and find a particular substitute (or substitutes) that works for your consumer base.

Replacement Goals

None of our customers were able to replace 100% of eggs and still maintain quality standards, but 35–40% substitution is definitely achievable. If you'd like additional assistance, please submit your questions to our Ask an Expert page and we'll be happy to help you. 

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