Let’s talk about egg replacement

Replacing eggs in food products is currently a hot topic in the food industry! Prices on whole egg and egg whites are continuing to increase as the Avian Influenza virus causes more chicken flocks in the US having to be destroyed.

Eggs are used in a numerous food products for a variety of reasons. They contribute a high degree of emulsification, add flavor and texture, increase binding, improve moisture control and build structure. Great functionality along with the excellent protein make eggs an almost perfect food ingredient (and very difficult to replace).

It’s not easy to replace whole egg with any one single ingredient. The synergies of yolk and whites working together increase the functionality of whole eggs even further. Replacing egg white is somewhat easier, since it’s more about binding and building structure in the product and not about emulsification or flavor.

SPI Group has assembled a group of ingredients that can be used to replace whole eggs, egg yolk and egg whites in some applications. I say in “some applications” because there are many applications that these new egg replaces have never been tested in.

DuPont Nutrition and Health has developed is a new soy protein isolate called Supro 594 that can be used to replace egg whites on a 1:1 basis. It will work in most bakery and meat applications. They have another set of options under the Grindsted line of products:  a group of hydrocolloid blends called CFF systems stabilizers. Depending on the amount of oil in the formula these products can replace whole egg, egg whites and even egg yolks. They were developed to be used in mainly in dressings, sauces and dip type products.

Grande has a couple of whey protein concentrates that they’ve used to replace liquid egg yolks and whole eggs. By using their Bravo 300 whey concentrate you can replace liquid yolk in many applications. With their Ultra 9100 whey protein isolate in combination with the Bravo 300 you can replace whole eggs in a variety of products as well.

JRS also has a new product out called Vitacel LB 1060. This product been developed to replace whole eggs in bakery products. The ingredients used in this blend are Whey protein concentrate, Modified cellulose, Psyllium and sunflower lecithin.

Please contact your SPI representative see how we can help you reformulate the eggs out of your products. We have starting formulas, spec’s and samples available.


Eating 3 meals per day?

Do you eat 3 square meals per day? Probably not, according to a recent Consumer Eating Behavior survey!

Snacking is becoming a lifestyle! According to IRI data, only 14% of American consumers are eating 3 square meals per day.  However, 28% of people say that they eat 4 -5 small meals per day.  In addition, 38% of us are eating 3 square meals plus several snacks – that means that over 86% of Americans are eating snacks!  (Source: IRI, Consumer Eating Behavior survey, May 2013)

As food manufacturers, we can’t help but be excited about this increased consumer snacking behavior and blurring of eating occasions; which is creating an opportunity for us! We know that consumers are embracing protein a beneficial ingredient for a healthy diet and lifestyle.  Soy protein is a versatile ingredient, with multiple formats available to add protein to any snack.  Please talk to SPI Group about adding benefits to your snack item- some of our favorite topics are added protein, fiber, or sustained energy claims.


Brine Hydration 101

  • Water (should be 0-6 ºC)
  • Phosphate (because the hardest to hydrate ingredients should always go first)
  • Soy protein
  • Salt & Nitrite
  • Sugar and carrageenan (granulation helps your carrageenan disperse)
  • Color, flavor, starch
  • Erythorbate (goes last to prevent reaction with nitrite)

The purpose of phosphate in a meat application is to raise the pH of the muscle (in addition to chelating and other ionic reactions) and be more like its pre-rigor state. This opens the muscle and allows binders and flavors to re-hydrate the muscle structure.

The ultimate function of soy protein is to increase viscosity in the muscle and hold moisture and other ingredients within the muscle fibers. A soy protein will continue to hydrate until maximum hydration whether it’s in your brine, tumbler, or cooler. A quick hydration soy protein can be slowed for easier pumping by adding it after the salt. Salt will reduce hydration speed only up front.

**Increasing your yields rule of thumb: If a phosphate and salt brine increases your yield by 10%, a 1% addition of soy protein isolate or hydrolyzed soy protein, can increase your yield to 20%. Ask your SPI Group sales person how to put these ingredients into action at your plant!