Egg replacers are commonly used for cost reduction, stabilization of ingredient prices, product quality improvement and nutritional improvement. They also can be used to reach specific target markets; to avoid allergens; and to improve handling and processing. Ingredients commonly used in egg-replacement systems include soy or wheat proteins, soy lecithin, whey proteins, emulsifiers, starches and gums.
Jon Stratford, sales and marketing manager for Natural Products Inc., explained the benefits of soy protein-based egg replacers, in his Prepared Foods’ R&D Seminar presentation titled “Formulating with Soy-based Egg Replacers.”