EGG-Cel 1240 Egg Replacer for Cake Products

Our Egg Replacer, especially formulated for Cakes, Chocolate Brownie, Cookies 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 clean label and allergen free, is neutral in taste and contributes to an excellent mouthfeel. It provides superior gelling, emulsification and foaming characteristics and is ideal for Vegan and Gluten Free applications as well as a full or partial egg replacer in 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 one egg (26-28g) in a formula is 5-6g egg replacer in 20g of water.

Product Benefits:
• High Water absorption.
• Gluten & Allergen Free.
• Excellent functionality.
• Very cost effective.
• Allows the reduction of fat in your formula as the staling is much slower than with whole egg or albumen.
• Good protein source.
• Allows the formation of light egg-free cake products that are process tolerant to high volume plants.
• Tolerant to inclusions and toppings.
• Can be further developed to cater to customers specific needs.
• Flavourless.
• Superior gelling.
• Neutral in taste and provides an excellent mouthfeel.
• Highly functional.
• Superior emulsification and foaming characteristics.
• Easy to work with and a natural shelf life extender.

Product Applications:
• Can be used as a direct substitute for egg in recipes for Cakes.
• Can be used as a direct substitute for egg in recipes for Chocolate Brownie.
• Can be used as a direct substitute for egg in recipes for Cookies.
• Can be used as a direct substitute for egg in recipes for Muffins.