Ingredion Develops Baked Goods Solution Amid Skyrocketing Egg Prices

04 Mar 2015 --- Ingredion has launched a new texturizing system, PRECISA Bake 100 egg white replacer, for the replacement or reduction of egg white products in baked goods, as egg prices skyrocket on foodservice demand.

“Dried egg white prices have skyrocketed over the past two years reaching a high in June/July of 2014 of ~ $16.00-$17.00 per pound,” Ricardo Rodriguez, bakery marketing manager for Ingredion Incorporated told FoodIngredientsFirst. “The reason for this is driven by a high demand from the foodservice sector, particularly breakfast products containing egg whites. Therefore manufacturers of these products couldn't meet the demand and prices rose dramatically. Bakery companies using egg whites were put in the position of having to find viable alternatives to replace or reduce egg whites in order to continue selling products without losing money.”

Utilizing Ingredion’s proprietary DIAL-IN Texture Technology, PRECISA Bake 100 was designed to help manufacturers overcome rising egg white costs and improve profitability by enabling reduced egg white baked goods with improved texture and appearance. PRECISABake 100 allows formulators to effectively replace 40-50% of egg whites in angel food, white and yellow cakes and muffins — without any loss of volume or texture — and can achieve between 50 and 100% of egg white replacement in gluten-free breads.

“Because egg whites play a variety of important roles in the development of baked goods, including several key functionalities, egg white replacement has been difficult for manufacturers in the past,” said Ricardo Rodriguez, bakery marketing manager for Ingredion Incorporated. “PRECISABake 100 enables manufacturers to address these formulation challenges without compromising on the visual and textural appeal and stability of their baked goods applications, thus reducing their reliance on egg whites.”

PRECISA Bake 100 also offers baked goods manufacturers benefits beyond texture. The texturizing ingredient system is readily hydrated, so it works in both dry and liquid applications. Additionally, PRECISABake 100 is dairy and soy free, so it can be used to meet a wide range of dietary needs, including gluten free, kosher and halal.

“The product is a blend of three components labeled as follows: potato starch, tapioca dextrin & xanthan gum. This is considered a clean label, non-gmo, gluten free and allergen free. It can be used in wide array of bakery applications including white cakes, yellow cakes, angel food cake, muffins, sponge cakes, brownies, gluten free breads, dry mixes and others,” Rodriguez explained.

By Robin Wyers