Its PenTech NG starch-based blend can be used to replace the whole egg or egg yolks in both liquid and dry forms. The recommended applications include bread, cakes, cookies, pie fillings and muffins.
The soft-texture of the blend, combined with its batter viscosifier and moisture retention properties make it an ideal ingredient for bakery items and fillings, the US firm said.
John Randall, president of Penford Food Ingredients, said that the replacer is “great for manufacturers who need a cost-effective egg alternative for products with reduced calories, fat and cholesterol.”
“It’s also non-allergenic and gluten-free,” Randall added.
He said it marks part of the firm’s commitment to developing ingredients for the ‘better for you’ category.
The ingredient can make free-from claims on dairy, soy, wheat, gluten, fat and cholesterol.
For dried whole eggs and yolks, 100% PenTech NG can be used in place and for liquid replacement a 12% ingredient to 88% water or liquid ratio works.