Why Should You Replace Eggs in Baking? | Blog

Well, for quite a few reasons, actually. Reasons to replace eggs include:

Economics:considerable fluctuations in global egg supply and pricing
Health concerns:cholesterol content, avian influenza outbreaks, etc.
Lifestyle:vegan/vegetarian diets
Shelf-life and handling:egg products have a limited shelf-life and can lead to HACCP issues
Allergen:egg is considered a top allergen in the U.S., creating a challenge for food producers

Another great reason? Mostegg replacersare entirely cost effective and may even end up saving you money.

What can I use to replace eggs?

In the baking industry, most egg replacers are made of:

Proteinconcentrates and isolates:milk, whey, soy, pea, lupine
Polysaccharides(gums, hydrocolloids): xanthan gum, guar gum, fibers
Cyclic oligosaccharides: cyclodextrins
Emulsifiers: soy lecithin, sucrose esters

Ideally, egg replacers should be able to substitute for up to 100% of theegg content, while providing the samephysical and sensory attributes equivalent so your consumer won’t tell the difference. Each comes with its advantages and disadvantages:

Component	Functionality	Advantages/Disadvantages
Proteins (concentrates/isolates)	Foam structure Elasticity Firmness Water binding	Potential allergenicity Flavor issues (bitterness) Volume reduction¹⁰ Emulsifier required¹⁰
Polysaccharides /gums	Internal structure Thickening,	Development of very high viscosity at low shear rates. Tendency to aggregate and fall out of solution/dispersion Good thermostability
Alpha-cyclodextrin	Structure and texture Synergistic with proteins	Stable in broad pH range No influence on flavor and color No influence on batter pH and viscosity
Emulsifiers	Emulsification and binding	Potential allergenicity Not enough functionality

Why Should You Replace Eggs in Baking? | Blog | BAKERpedia (2024)

What can I use to replace eggs?