date:Feb 19, 2019
6 are just as light and fluffy as consumers would expect from baked goods made conventionally with egg. But you cant use CAVAMAX W6 in other products such as egg-free mayonnaise.
However, designing ingredients as egg replacers requires a good understanding of egg functionalities in baked systems, which include: Foaming, emulsification, stabilizing and moistening. The egg-free version should not be compromised with regard to texture and flavor, she comments. In addition, eggs impact the color an