EGG-Cel 1240 Egg Replacer for Cupcakes & Muffins

Our EGG-Cel 1240, especially formulated for Cupcakes and Muffins, is an innovative and highly functional, cost effective option that can partially or completely replace egg in your recipes. Using the latest cutting-edge technology, it is Allergen Free, Non-GMO and is also neutral in taste.

It provides superior gelling, emulsification and foaming characteristics and is ideal for Vegan and Gluten Free applications as well as conventional Wheat based products to help drive down cost. It is also a natural shelf life extender and contributes to a softer crumb.

The standard ratio of the egg replacer to water is 1:10, 10g of egg replacer mixed with 100g of water. The resulting mixture can be used as a 1:1 replacement for egg.

Product Benefits:
• Very cost effective
• Allergen Free & Non-GMO
• Enhances texture – Provides moisture and structure, ensuring muffins are soft and fluffy without the use of eggs
• Promotes binding – Helps hold ingredients together, preventing crumbling or dryness in egg-free muffins
• Improves shelf life – Egg replacers can help extend the freshness of muffins by reducing moisture loss
• Improved consistency – Ensures consistent results in every batch, offering uniform texture and rise in muffins
• Gels and sets at low temperatures allowing for quicker bake times
• Offers good emulsification properties
• Neutral Taste and low in fat

Product Applications:
• Can be used as a partial or complete substitute for egg in recipes for Cupcakes, Muffins and Pancakes.
• Suitable for Gluten Free and Wheat Based products.