When eggs are undesirable due to cost, availability, food safety concerns, ethical reasons, special diets or allergens, milk proteins or specifically whey proteins can be utilized successfully to partially or completely replace eggs.
Despite the long tradition of using eggs in baked goods, bakers and the entire baking industry have recently experienced difficult times due to circumstances such as the supply crisis caused by avian flu.
However, consumers demand products that are price-stable and of consistent quality. Therefore, more and more egg substitutes are being used in the bakery industry to meet the demand.
What advantages can Whey Proteins provide here?
Whey protein is versatile in achieving desired protein levels and contains functional properties that make it an effective egg alternative. Above all, it is a natural alternative, which is highly appreciated by most bakery producers and customers.
Common WPCs are available in protein concentrations ranging from 34% to 80% and can be customized to meet specific requirements. WPIs have a protein content of 90% or more and are used for high protein and low carbohydrate products.
For bakers, WPC is the preferred ingredient for replacing egg in both sponge and pound cakes.
Whey protein provides surface browning, improves texture, volume and consistency and extends the shelf life of the final product. In addition, cakes remain moister and fresher during the shelf life and the crumb is less fragile and more resistant.
MEGGLE Food Ingredients produces WPC from acid whey that comes from our own fresh and high quality milk sources.
The high mineral content of our WPC series called Globulal® boosts functionality even further. We offer WPCs with 70% and 80% protein as well as a high-gelling version with 80% protein. The products have an excellent amino acid profile and are free of glycomacropeptides.
To complement the portfolio, MEGGLE Food Ingredients also offer natural protein blends from milk and whey to replace eggs in versatile applications.
Advantages of our Milk based egg replacers compared to eggs:
- Higher food safety (no microbiological risks)
- Natural ingredients
- No E-numbers
- High quality whey proteins
- Longer shelf life compared to fresh eggs
- Risk management (egg price fluctuations and security of supply due to avian flu)
- Consistent product quality and production process
- Lower in cholesterol compared to eggs
In addition to the many benefits, egg substitution also offers cost savings due to convenient transportation and storage options, as no refrigeration is required. It also requires less storage space.
Appropriate dosage / Price calculation
Whey proteins offer specific functional properties, so it is important to know the composition of each ingredient. Before substituting eggs, know what type of egg is to be substituted and the amount of ingredients needed to achieve the proper effect.
In terms of egg price, costs vary widely by country. Based on a recent statistic, eggs in Greece are the most expensive in European comparison. The egg price in Germany is in the lower third.
It is therefore very important to look at the cost-benefit per recipe to make the best possible decision for your application.
In bakery products you can substitute one egg (approx. 50 grams/size M) with our whey protein concentrate Globulal 80 N as follows: 6.25 g Whey Protein Concentrate + 7.5 g flour. Assuming an average egg price of EUR 0.11 per egg, compared to current WPC prices, a saving of up to 25% is possible.