Glanbia Nutritionals launches whole egg replacement ingredient from WPC and flax

OptiSol 3000 - which is suitable for cakes, muffins, pancakes, bakery mixes, baked bars, egg rolls, and refrigerated cookie dough - is a combination of flaxseed meal and whey protein concentrate, and can be used in a 1:1 inclusion rate for dried whole eggs.

OptiSol 3000 can precisely replicate sensory and technical properties of dried egg yolk ​

Tests using Glanbia Nuritionals’ Texture Analyzer show no significant difference in texture between using OptiSol 3000 and dried egg yolks, says Marilyn Stieve, business development manager, flax.

“The ​increasingly volatile prices in the egg industry means that bakery manufacturers are looking for a replacement that is cost-effective, but also maintains the same sensory properties which appeal to consumers. ​

“In terms of texture, moisture management, grain, flavor and color, OptiSol 3000 can achieve the same profile in finished baked goods as dried egg yolk.”​

A clean label ingredient, manufacturers can list OptiSol 3000 as flaxseed meal and whey protein concentrate on product labels.

It is also certified Kosher, GMO-free and gluten-free.