Baking & Snack: What is the basis for MCT Dairies’ ProCoreFX products that extend or replace eggs in bakery applications? What replacement rates are possible? Which baked foods respond best?

Denis Neville: Our products replace egg whites and whole eggs (dry or liquid) at 100% replacement – 1:1 for dry, 4:1 or 5:1 for liquid. The other key to our success is that our replacements are both functionally and nutritionally capable of replacing the egg components. Our offerings are dairy-based. For egg white replacement, angel food cake responds best. For whole egg, sweet bakery goods such as cookies, muffins and brownies respond best.

What changes in formulation are required to accomplish this?

No changes in formulation is necessary for replacing dry egg components — i.e., take out egg, drop in ProCoreFX. When replacing liquid egg components, add water to the same replacement level that is inherent in egg component, bearing in mind that water needs balancing to optimize results.

What has been the experience of bakers using these products to extend or replace eggs in their formulations?

Very positive. Being able to replace 100% is a huge plus; taking out an egg allergy is a plus; nutritionally replacing egg components is very well received; and providing a stable priced/stable shelf life solution is what bakers have been striving for.

Do you think the adoption of egg replacers will be a permanent change in bakery formulations?

I believe so. The positives outweigh the negatives for replacement: stable and lower prices, no egg allergy, guaranteed supply, stable dry product, nutritional equivalence, clean label.

Editor’s note: For a slideshow of egg replacer ingredients, click here. The July 2015 issue of Baking & Snack carries full coverage of the egg situation and egg replacer ingredients