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Study Finds Real Eggs Beat Replacers

BY: Karen Nachay
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EggsJoin Lesley Werblin, a food scientist and culinologist with CuliNex, at the American Egg Board booth (2801) as she explains results of studies showing that egg ingredients had a better overall performance than egg replacers in several different applications.

The research, conducted by CuliNex and funded by the American Egg Board, compared the use of real egg ingredients and egg replacers in sponge cake, yellow batter cake, and cheesecake. The control included egg ingredients at typical usage levels, and test samples were formulated with egg replacers, according to manufacturers’ directions for recommended usage levels and products. For each application, the researchers analyzed batter specific gravity, color, product height, and more while sensory analysis compared finished product mouthfeel, taste, and texture.

Overall, the results show that no single replacer performed as well or better than egg ingredients. For the specific findings on each of the applications that the researchers tested plus an opportunity to speak with researcher Werblin, visit the booth. Research summaries of the application studies will be distributed there as well. These give more detailed information about the use of real egg ingredients versus egg replacers and the specific functional differences observed in each application.

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