For years, food manufacturers have valued the function, flavor, and nutritional benefits of whole dried eggs and egg yolk. However, the recent egg shortage and subsequent price volatility of eggs has made decision-making in production, sales, and marketing planning extremely difficult for many businesses. Now, more than ever, manufacturers are seeking cost-effective solutions for replacing eggs, but without sacrificing the functional, nutritional, and flavor benefits that are so essential to their products.
Glanbia‘s OptiSol ® 1000 Egg Replacer is a price-stable, high-protein, highly functional egg replacement system designed to give salad dressing and sauce manufacturers the benefits of eggs while eliminating many of their drawbacks. In tests, after formulation in a full, fat, egg-free salad dressing, OptiSol® 1000 showed exceptional potential as a highly functional, clean label, and cost-stable egg replacer, and for being superior to eggs in several important respects. Also, when substituted for eggs at 1:1, it provided more texture and body than liquid eggs; while demonstrating increased stability compared to both whole eggs and egg yolks, and it imparted less yellow color.
OptiSol® 1000 Egg Replacer is a high-fat whey protein concentrate with unique properties. It offers increased thermal stability, excellent emulsion stability, fat-like character, fat mimetic properties for low-fat applications, freeze/thaw stability, a wider range of salt tolerances, water binding capability, cleaner flavor, added opacity, improved hydration, and enhanced mouth-feel.
If you’re looking for the function, nutrition, and flavor of eggs, please contact Skidmore Sales for more information on Glanbia’s OptiSol® 1000 Egg Replacer.
