Glanbia Nutritionals is pleased to present the three latest egg replacement systems in the OptiSol® range. Adding to the 2013 Food Expo Innovation award winner, OptiSol 3000, the new ingredients provide a tailored approach to the specific formulation challenges of egg replacement in different applications.
Affected by the limited supply of eggs resulting from the recent Avian flu outbreak manufacturers will find in the new OptiSol 3200, 3400 and 3900 effective, highly functional solutions to the increasing demand for egg replacers throughout the food industry.
OptiSol 3200 is a patent-pending ingredient for egg replacement in custard-based products that require more invisible components, such as quiches or cheesecakes. A blend of flaxseed meal and whey protein concentrate, the ingredient can replace up to 20% of total eggs in formula on a solid basis.
OptiSol 3400 is a patent-pending ingredient for egg replacement primarily in muffins, crème cakes and brownies. A blend of whey protein concentrate and flaxseed meal, OptiSol 3400 can replace 100% of liquid and dry eggs.
OptiSol 3900 has been specifically developed for egg replacement in sheet, layer, chiffon and pound cakes. Derived from a whey protein concentrate, the ingredient can be used at 1:1 rate for liquid or dry eggs in formulation.
Achieving the perfect egg replacer in terms of both flavor and texture requires different ingredient combinations to meet the functional requirements of different applications. A one-size-fits-all approach will not work. Kosher, gluten-free and GMO-free, the new OptiSol systems represent a valid highly functional alternative to the price and supply volatility of the egg market.