Palsgaard SE 8102 egg-replacer for vegan cake mixes

Palsgaard® SE 8102 is a functional ingredient blend made from soy protein, wheat protein, vegetable fibre, xanthan gum (E412), and guar gum (E415). Palsgaard® SE 8102 is developed for use in cakes as a complete or partial replacement of eggs. Optimal functionality is obtained when used together with Palsgaard’s cake whipping emulsifiers in the Emulpals® range.

When used together with Palsgaard’s cake whipping emulsifiers in the Emulpals® range Palsgaard® SE 8102 replaces eggs in sponge cakes and stirred cakes resulting in cakes with good volume, a homogeneous cake structure and a moist texture.

With Palsgaard® SE 8102 in the mix and a bit of start-up technical support from Palsgaard's global bakery applications team, you’ll be producing quality vegan or egg-less cakes in no time.