Glanbia Nutritionals launches whole egg replacement ingredient from WPC and flax

By Elaine WATSON

- Last updated on GMT

Related tags: Egg yolk, Egg white

Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.

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.  

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1 comment

egg replacement

Posted by Joyce Radcliff,

For the vegan market, try mixing ground flax with a non-animal protein powder
(also non-soy for the soy free people).
I've been baking for a gluten free, soy free,low suguar and sugar free, low fat, vegan clientele for 20 years. But the product must taste great! Have fun.

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