Liquid Egg Replacement

Replacing liquid egg changes several functions at once, particularly protein contribution, emulsification and aeration. An egg-free system therefore needs to be developed around the exact role egg performs in the application, with protein dosage, water and mixing conditions assessed together.

What can we help you achieve?

• Egg-free
  An egg-free approach can give replacement the required structure while opening the concept to a wider consumer audience.

• Vegan claim
  A strong plant-based proposition can combine familiar quality with clear consumer relevance.

• Cost reduction
  Greater formulation flexibility can help control raw-material costs without compromising the expected finished quality.

Our Recommended Ingredient Solution

• PisumPRO
  This ingredient can provide protein fortification in this formulation. Its 55% native yellow-pea protein combines protein enrichment with documented emulsifying and foaming functionality.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.