Corbion Caravan releases Function Plus 150W that allows manufacturers replace 50-100% of egg whites in sweet baked goods.
Kathy Sargent, manager, sweet goods, says Function Plus 150W is easy to handle and scale, and can be used to replace both liquid and powdered egg whites.
The egg white replacer can be added directly to the mixer with other dry ingredients; no special equipment is required.
As Corbion Caravan’s first egg white replacement, Function Plus 150W continues the company’s recent extension of its existing egg replacement portfolio, including whole egg replacers and egg extenders.
The ingredient is not designed to be a high whip solution for angel food cakes.
In testing, the solution’s formulation of specialized whey proteins, gums, enzymes and emulsifiers proved successful in a variety of sweet baked goods, including cakes and chemically leavened batters.