One of the trickiest ingredients to replace in vegan versions of favourite baked goods is egg. That's why we have developed a value-adding egg replacement solution.
Our egg replacers are used to replace whole egg, with one third egg replacer and two thirds water. Used in conjunction with an AAK butter alternative such as Akoblend Fluid, and an AAK emulsifier - Crestawip 450G - they can provide a complete egg replacement solution.
They provide a range of other benefits too, including adding fibre and protein to the finished product. Clean label and suitable for vegans, they are suitable for a range of different baked goods including cakes and muffins.Their clean flavour profile is a clear advantage for sweet-bakes, over other strongly flavoured plant proteins.
If you would like to know more about AAK egg replacers, call our Customer Innovation team today.
Akocake 16-1E is our new innovative egg replacer. A powdered blend of wheat proteins and vegetable fibres, it’s an entirely natural product, which will enable you to maintain your clean label declaration. It can be stored in ambient conditions, and has a long shelf life. Read all about it here…
Why use egg replacers?
- Increase fibre and protein
- Clean label, suitable for vegans
- Versatile, with clean flavour profile