News

Egg-white replacer hits market to 'combat increasing egg prices'

Function Plus 150W replaces 50 to 100 percent of egg whites in sweet baked goods.

August 26, 2015

As egg prices continue to increase, the restaurants are looking for ways to keep costs, which is why Corbion Caravan created an egg white replacer, the Plus 150W, according to a company press release. It replaces 50 to 100 percent of egg whites in sweet baked goods, said Kathy Sargent, Corbion Caravan’s manager of sweet goods.

"With Function Plus 150W, Corbion Caravan customers can easily lower their product costs, while still producing delicious baked goods that have the resilience, strength, volume and structure their consumers expect," she said.

Sargent said Function Plus 150W is easy to handle and scale and can be used to replace both liquid and powdered egg whites. The egg white replacer can be added directly to the mixer with other dry ingredients; no special equipment is required.

"As a drop-in replacement, Function Plus 150W is a quick, useful fix for an immediate market need," Sargent said.

Function Plus 150W is not designed to be a high-whip solution for angel food cakes, the release stated. In testing, the solution's formulation of specialized whey proteins, gums, enzymes and emulsifiers proved successful in a variety of sweet baked goods, including cakes and chemically leavened batters.