Glanbia Nutritionals launches whole egg replacement ingredient from WPC and flax

19-Mar-2013 - Last updated on 19-Mar-2013 at 20:12 GMT

Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.

OptiSol 3000 - which is suitable for cakes, muffins, pancakes, bakery mixes, baked bars, egg rolls, and refrigerated cookie dough - is a combination of flaxseed meal and whey protein concentrate, and can be used in a 1:1 inclusion rate for dried whole eggs.

OptiSol 3000 can precisely replicate sensory and technical properties of dried egg yolk

Tests using Glanbia Nuritionals’ Texture Analyzer show no significant difference in texture between using OptiSol 3000 and dried egg yolks, says Marilyn Stieve, business development manager, flax.

“The increasingly volatile prices in the egg industry means that bakery manufacturers are looking for a replacement that is cost-effective, but also maintains the same sensory properties which appeal to consumers.

“In terms of texture, moisture management, grain, flavor and color, OptiSol 3000 can achieve the same profile in finished baked goods as dried egg yolk.”

A clean label ingredient, manufacturers can list OptiSol 3000 as flaxseed meal and whey protein concentrate on product labels.

It is also certified Kosher, GMO-free and gluten-free.