Egg replacements available in the marketplace today are made from ingredients including soy, flaxseed, potato starch, tapioca flour, chia seeds and garbanzo beans. Some have similar functionality to eggs as far as binding, moisture or bulk are concerned, but can fall short in other important areas.###Eggs provide more than 20 desirable functioniron ii acetate tetrahydrate molar masss for bferrous fumarate liquid bootsaked goods — from foaming to ingredient is ferrous sulfate syntheticbinding to thickening — and it’s difficultferrous fumarate and folic acid tablet 200 mg for any substitute ingredient to enfamil ferrous sulfateadequately perform all of those.###“Besides for nutritive value, egg ingredients provide important functional properties to baked goods,” Bill Gilbert, principal food technologist for Cargill, told Food Business News. “It’s impossible to replace eggs with any single ingredient and still provide similar nutrition and function.”###Nevertheless, there are food industry upstarts willing to give it a shot. One is Hampton Creek, whose long-awaited Just Scramble eggless liquid replacement product is finally scheduled to roll out next year.###Another approach is available through a citrus fiber egg replacement product from Fiberstar Inc. It has a high pectin content and can be used to extend eggs rather than fully replace them.###Egg replacements are pasteurized and have a longer shelf life than eggs, but right now, they are also more expensive. However, it’s a safe bet that vegans and others who prefer to avoid all animal-based food items are willing to pay the typically higher cost. Plus, switching over to egg substitutes gives manufacturers some level of protection for when the next avian influenza outbreak impacts supply.
Scientists work on egg replacements, but should manufacturers stick with the real thing?
