Page 49 - FoodFocusThailand No.188 November 2021

STRATEGIC R&D

Consumers around the world are increasingly demanding
plant-based and vegan products. This also applies to
cakes but removing eggs and dairy from a recipe isn’t
without consequences.

Secret Ingredients

for tasty,

moist and fluffy

Vegan cakes

Functional Ingredient Blend for Egg Replacement
1
A functional ingredient blend containing a mixture of soy protein, wheat
1
protein, vegetable fibre, xanthan gum (E415), and guar gum (E412), is a
plant-based alternative to eggs.
The global ingredient producer has developed sample recipes for
3
cake mixes for various types of cakes The recipes were tested across the
world-class ingredient producer’s global application centres 3
Haydee Carlos
Global Application Manager There are hardly any plant-based cake mixes on supermarket
Palsgaard A/S shelves. However, cake mix manufacturers can easily develop a
haydee@palsgaard.com.sg complete product for end consumers to make a home-baked, delicious,
plant-based cake simply by adding water and baking. This can be
Translated By: โสวิิชญา ถนนทอง achieved by using a functional ingredient blend and whipping-active
1
Sowichaya Tanontong emulsifiers .
2
Product Manager
DPO (Thailand) Ltd. Replacing Egg in Cakes
ploy.s@dpointernational.com Eggs is a unique product where it has the toughening and tenderizing
property at the same time. The albumen contains about 12% protein 1
to give structure, while the yolk contains fats and lecithin to give softness The picture illustrates how the functional ingredient blend can be used to adjust
existing recipes with egg into a plant-based/vegan cake.
to the cake. The challenge is to replace the eggs with plant-based
alternative without compromising on these attributes. By adding the egg replacer into the vegan cake batter which can give
For dairy-based alternatives, one of the most popular products for a tasty, fluffy, and moist cake same as the original recipe with egg.
egg replacement is whey protein concentrate. However, this will not be Moreover, this egg replacer know how may adapt to other baked product
applicable if we want to produce plant-based/vegan cakes. that have egg as an ingredient.
To facilitate successful production of plant-based eggless or vegan
cake mixes, there needs to be a system to give structure and a system
1
to give aeration. A combination of functional ingredient blend (mixture
of vegetable protein, fibre and gums) and a whipping-active emulsifier 2 More Information Service Info C008
can help to produce quality cakes with clean taste, good volume,
structure, and a moist texture.

ข้้อมููลเพิ่ิ�มูเติิมู / Additional Information
1 Palsgaard SE 8102 from Palsgaard A/S. Palsgaard already has
®
the specialist knowledge of powdered whipping-active
emulsifiers, and this was combined with the study of plant
proteins, fibres, and hydrocolloids. Aside from developing the
egg replacer, application of this product was studied in different
Functional Ingredient Blend 1 types of bakery products like sponge, muffin, brownies, etc.
®
2 Emulpals 110 from Palsgaard A/S
ภาพิ่ท่� 2 สััดสั่วนมาตรฐานการทดแทนไข่่ 10-15-75 (100% ไข่่ = 10% สัารผสัม + 15% แป้้ง + 75% นำ�า) 3 Palsgaard A/S
1
Figure 2 Standard Egg Replacement 10-15-75 (100% Egg usage = 10% Functional Ingredient
Blend + 15% Flour + 75% Water
1
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