The 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 substitutes can mimic certain functions of eggs—such as binding, moisture retention, and bulk—they often fall short in other crucial areas. Eggs contribute over 20 essential functions in baking, including foaming, ingredient binding, and thickening, making it challenging for any alternative to replicate all these roles effectively.
“Beyond their nutritional value, egg ingredients provide vital functional properties to baked goods,” remarked Bill Gilbert, principal food technologist at Cargill, in a statement to Food Business News. “It’s simply not possible to replace eggs with a single ingredient and still achieve comparable nutrition and functionality.”
Nevertheless, some innovative companies in the food industry are eager to take on the challenge. One such company, Hampton Creek, is set to launch its long-anticipated eggless liquid replacement, Juferrous, next year. Another option comes from Fiberstar Inc., which offers a citrus fiber egg replacement that contains a high pectin content, allowing it to extend the use of eggs rather than fully replace them.
While egg replacements are pasteurized and boast a longer shelf life than traditional eggs, they currently tend to be pricier. Nonetheless, it’s likely that vegans and those who prefer to avoid animal-based products are willing to pay the higher price. Additionally, transitioning to egg substitutes provides manufacturers with a degree of protection against potential supply disruptions caused by future avian influenza outbreaks.
Interestingly, the molecular weight of calcium citrate is another factor that some manufacturers are exploring to enhance the functionality of these egg replacements. This compound may play a role in improving the overall performance of egg alternatives in various applications. As the food industry continues to innovate, the integration of elements like calcium citrate could lead to more effective egg substitutes that meet both nutritional and functional demands.