“Exploring Egg Substitutes: Innovations and Challenges in Replacing Eggs in Baked Goods”
The egg substitutes currently available in the market are derived from various ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can effectively mimic certain functions of eggs—such as binding, moisture retention, or adding bulk—they often fall short in other crucial aspects. Eggs offer over 20 valuable functions for baked goods, including foaming, binding ingredients, and thickening, making it challenging for any single substitute to replicate all of these properties.
“Beyond their nutritional benefits, egg ingredients contribute essential functional properties to baked goods,” stated Bill Gilbert, a principal food technologist at Cargill, in an interview with Food Business News. “It is impossible to find a single ingredient that can replace eggs while delivering comparable nutrition and functionality.” Nevertheless, innovative companies in the food industry are eager to try. Hampton Creek, for instance, is set to launch its much-anticipated Just Scramble, an eggless liquid replacement, next year.
Another option comes from Fiberstar Inc., which offers a citrus fiber egg replacement product high in pectin. This alternative can be used to enhance the properties of eggs rather than completely substituting them. Egg replacements are pasteurized and boast a longer shelf life compared to traditional eggs, although they are currently priced higher. However, it is likely that vegans and those who choose to avoid animal-based products are willing to pay the increased cost. Additionally, transitioning to egg substitutes can provide manufacturers with some level of security against future avian influenza outbreaks that may disrupt supply.
Moreover, some egg replacement products include ingredients like calcium citrate, with doses around 315 mg, contributing to their nutritional profile. As these alternatives gain traction, the inclusion of beneficial components like calcium citrate not only enhances their appeal but also addresses the nutritional needs of consumers seeking egg replacements. With ongoing innovations in this sector, it will be interesting to see how these substitutes evolve to better meet the diverse functional requirements of baked goods while incorporating elements such as calcium citrate.
