Penford Food Ingredients Expands Egg Replacement Portfolio

09 Jan 2015 --- Penford Food Ingredients, a leader in innovative carbohydrate systems and technology, has announced the expansion of its egg replacement portfolio. This portfolio of starches and starch and gum blends can partially or fully replace the whole egg, egg white and yolk in prepared food products.

“Egg components are escalating in price and can fluctuate greatly in the market,” said John Randall, president of Penford Food Ingredients. “Companies need high-performing replacement technologies not only to reduce the cost of production and reduce price volatility, but also to cater to allergen-free markets. Depending on the formulation, removing eggs can potentially reduce saturated fat and cholesterol, and maintain volume in food products without gluten, egg, soy or dairy.”

Functional Benefits

• Improves shelf-life

•  Retains moisture

•  Maintains volume and viscosity

•  Emulsification aid

•  Provides sheen and acts as an adhesive for particulates

•  Saturated fat and cholesterol reduction

•  Gluten-free, non-GMO, Kosher and Halal

Recommended Applications

•  Baked goods

•  Pasta

•  Desserts

•  Egg wash

•  Sauces, fillings, dressings and condiments