date:Feb 18, 2020
he intake of cholesterol, which is a risk factor for heart disease.
Designing ingredients as egg replacers requires a good understanding of egg functionalities, she explains. In baked systems that includes foaming, emulsification, stabilizing and moistening. The egg-free version should not be compromised regarding volume, texture and mouthfeel. In addition, eggs impact the color and flavor of cakes and other baked goods. The egg-free version should not result in (a significant) price increase.