Egg Replacers

Food manufacturers are feeling the pinch of rising ingredient prices. Gum Technology Corporation, in response to customer requests, has developed several all-natural egg replacers that help cut costs, yet maintain desirable structure and texture in finished food products.

Gum Technology has always been able to help our customers through ever-changing markets, whether it be due to higher-priced ingredients, such as eggs, shortages of materials, or changes in consumer demands, such as reduced-fat or gluten-free products, says Josh Brooks, vice president of sales.

The line, which also helps meet increasing consumer demand for vegan products, includes three gum blends that allow manufacturers to replace from 50% to 100% of eggs in products such as custards, cookies, cakes, muffins and yeast doughs. Low usage levels also help reign-in production costs.

Coyote Brand® Custard Egg Replacer is a blend of carrageenan and locust bean gum designed to prevent syneresis and provide a smooth, consistent texture in custards. It can also be used as an egg extender in quiche and frittata dishes. In savory custards such as quiche, our Custard Egg Replacer can replace up to 25% of the eggs in formulation, Brooks says. However, in nontraditional custard formulas such as a no-bake flan, replacement is 100%. Usage levels range from 0.25% to 0.50% in instant applications; 0.10% to 0.40% in traditional applications; and 0.10% to 0.50% in savory applications.

Coyote Brand Dough Egg Replacer, a blend of konjac and soy lecithin, can serve as a 100% replacement for eggs in breads and sweet doughs. It increases pliability and provides the silky texture typically provided by egg yolk. Typical usage levels range from 0.10% to 0.40%.

Coyote Brand Bakers Egg Replacer was designed specifically as an egg replacement for baked goods. This blend of soy lecithin, xanthan and guar can replace up to 50% of the egg in cakes, muffins and cookies while promoting uniform cell structure and an even rise. In cakes and muffins, usage levels range from 0.10% to 0.50%; in cookies, levels are from 0.10% to 0.30%.

As with all Gum Technology products, existing blends can be customized to meet specific requirements. We have the ability to tweak the ratios of the individual component gums, or change the type of gum incorporated in the blend, in order to achieve the functionality and characteristics required, Brooks says. We can change a blend, for example, if a client wants an all-natural product or wants to be organic-compliant. We can also alter our products if customers want to heat and cool at new temperatures, or perhaps change the viscosity of a product.

Gum Technology Corporation

509 W. Wetmore Road

Tucson, AZ 85705

Phone: 800/369-4867

Fax: 520/888-5585

Website: gumtech.com