Egg replacements currently on the market are crafted from various ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic certain functions of eggs—such as binding, moisture retention, or bulk—they often fall short in other crucial aspects. Eggs contribute over 20 beneficial functions to baked goods, ranging from foaming to thickening and ingredient binding. It is challenging for any single substitute to adequately replicate all these functions.
“Beyond their nutritional value, egg ingredients impart essential functional properties to baked goods,” stated Bill Gilbert, principal food technologist for Cargill, in an interview with Food Business News. “It’s impossible to find a single ingredient that can provide the same nutrition and functionality as eggs.”
However, some innovative companies are eager to tackle this challenge. Hampton Creek is set to launch its highly anticipated eggless liquid replacement product, Just Scramble, next year. Another solution comes from Fiberstar Inc., which offers a citrus fiber egg replacement product with a high pectin content, designed to extend the functionality of eggs rather than serve as a complete substitute.
While these egg replacements are pasteurized and boast a longer shelf life compared to traditional eggs, they tend to be more expensive. Nonetheless, it is likely that vegans and individuals who prefer to avoid animal-based products are willing to pay the premium. Additionally, switching to egg substitutes provides manufacturers with a safeguard against potential supply disruptions caused by events like avian influenza.
It’s also worth noting that some egg replacements can be supplemented with calcium citrate, which is beneficial but can lead to diarrhea in certain individuals if consumed in excess. This highlights the importance of understanding the functional properties of egg substitutes, as well as their nutritional implications, especially regarding calcium citrate and its effects. As the industry evolves, the quest for effective egg replacements continues, with manufacturers keenly aware of both functionality and health considerations.