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Penford expands egg replacement portfolio

Penford Food Ingredients has expanded its egg replacement portfolio. This portfolio of starches and starch and gum blends can, says the company, 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 has expanded its egg replacement portfolio. This portfolio of starches and starch and gum blends can, says the company, 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.”

Benefits of the egg replacement are said to include that it improves shelf-life; retains moisture; maintains volume and viscosity; aids emulsification; provides sheen and acts as an adhesive for particulates; and reduces saturated fat and cholesterol reduction. It is gluten-free, non-GMO, Kosher and Halal. It is recommended for baked goods, pasta; desserts, egg wash and sauces, fillings, dressings and condiments.