Egg Replacers (Wheat-Based)
Egg Replacers (Wheat-Based)
Origin
Functional systems based on wheat proteins/starches for partial or total egg replacement. Origin: Australia and USA.
Features
Provide volume, cohesion, uniform crumb, stability, and potential cost or egg-allergen reduction.
Benefits
Reduces dependence on eggs, costs, and supply variability. Supports vegan or egg-reduced formulations.
Certifications
ISO 9001:2015, QUALITY ASSURANCE INTERNATIONAL, Kosher, USDA Organic, SQF
Uses & Applications
Cakes, muffins, cookies, breads, bakery batters, dry mixes, and vegan products.
Ready to innovate?
Let’s talk about your
next project.