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Precisa Bake 100 responds to egg price rise

Ingredion has developed a new texturizing ingredient system – Precisa Bake 100 egg white replacer – to replace egg whites in several applications, including angel food cake, yellow cake,  muffins, and gluten-free bread. The company said that its bakery applications team utilised Ingredion’s proprietary DIAL-IN Texture Technology to identify the best functional texturising system that would deliver improved volume and texture of […]

Ingredion has developed a new texturizing ingredient system – Precisa Bake 100 egg white replacer – to replace egg whites in several applications, including angel food cake, yellow cake,  muffins, and gluten-free bread. The company said that its bakery applications team utilised Ingredion’s proprietary DIAL-IN Texture Technology to identify the best functional texturising system that would deliver improved volume and texture of reduced egg white baked goods.

Over the past two years, the price of egg whites has risen to historically high levels, the company notes. Prices have tripled and availability has been tight. Baked products manufacturers continue to look for replacement or reduction options for egg white products to mitigate costs.

However, according to Ingredion, egg whites’ versatility and unique functionality is difficult to replace.

Egg whites play a variety of important roles in cakes, muffins and other baked goods:

• Emulsification – egg whites keep fats from coming out of emulsion
• Volume – prevents cake collapse during and after baking
• Crumb rigidity in gluten free baked goods – prevents gummy texture and provides good crumb
• Final product strength in gluten free – avoids lack of “chew” or elasticity
• Process structure in cake mixes – provides structure and volume

With all those complex parameters, Ingredion says that the team was challenged to find the right solution – and that PRECISA Bake 100 egg white replacer addresses most of those challenges in both partial and complete egg white replacement.

The team’s development work has, says Ingredion, demonstrated that PRECISA Bake 100 system effectively replaces 40-50% of egg whites in angel food, white and yellow cakes and muffins, without any loss of volume or texture. And, in gluten free breads, the product can achieve between 50 and 100% of egg white replacement.

PRECISA Bake 100 egg white replacer is readily hydrated, so it works in both dry and liquid applications. It’s dairy and soy free, so it can be used to meet a wide range of dietary needs, including gluten free, kosher and halal.