Functional Ingredient For Egg Replacement

FITCHBURG, Wis.Bakers in need of an ingredient to replace whole eggs in a variety of bakery applications can look to the launch of OptiSol® 3000 by Glanbia Nutritionals. An extension of the OptiSol® range, the functional ingredient aims to meet increased demand from manufacturers amid price increases in the egg market.

OptiSol 3000 is an easy to use, cost-effective alternative to eggs that can be used in a variety of baking applications, including cakes, muffins, pancakes, sweet bakery mixes, baked bars, refrigerated cookie dough, egg rolls and wantons. Also a natural ingredient, it can be used in a 1:1 inclusion rate for dried whole eggs. OptiSol 3000 is a clean label ingredient, manufacturers can list it as flaxseed meal and whey protein concentrate. It is also certified Kosher, GMO-free and gluten-free and is low in cholesterol.

Studies on muffins using OptiSol 3000 have shown the firm, moist texture is comparable to muffins containing dried egg yolks. Additionally, Glanbia Nutritionals' Texture Analyzer shows no significant differences in texture between OptiSol 3000 and dried egg yolks.