LEVAIR egg replacer is a cost-effective solution for egg replacement in baking
Innophos, a leader in leavening and baking solutions, is expanding its LEVAIR portfolio with the launch of LEVAIR Egg Replace, an innovative egg replacement solution for commercial bakeries. This new technology allows manufacturers to reduce costs, mitigate supply chain disruptions, and maintain the volume, texture, taste, and appearance of traditional eggs in baked goods.
As the demand for functional egg replacers increases, manufacturers encounter several challenges due to economic factors such as fluctuating egg prices, short shelf life, supply chain issues, and safety risks related to microbiological concerns.
Innophos has addressed these challenges with LEVAIR Egg Replace, which is designed for the full or partial replacement of egg yolks and dried whole eggs in a variety of bakery applications, including cakes, doughnuts, muffins, and sponge cakes.
In tests with plain doughnuts, formulations using 100 per cent LEVAIR Egg Replace 1000 as a substitute for egg yolk showed no significant differences in texture, volume, or sensory attributes compared to those made with 100 per cent dried egg yolk. Similarly, in pound cake recipes, formulations that replaced 33 per cent of the egg content with LEVAIR Egg Replace 2000 also demonstrated no noticeable differences in texture, volume, or sensory qualities compared to cakes made with 100 per cent whole eggs.