The Nutrilac line of functional milk proteins from Arla Foods Ingredients can replace up to 100% of egg in pound cakes, as demonstrated in the photo here. The replacers increase batter viscosity and improve finished cake volume, while providing resilient structure and low crumbliness. The functional milk proteins have been developed to provide a stronger, more elastic gel structure in pound cakes than obtained with standard milk proteins or whey protein concentrates.

Phone (908) 604-8551; Web www.arlafoodsingredients.com