An improved formulation on an egg replacement whey protein based ingredient
can enable a saving of up to 30 per cent on liquid egg costs for sponge cake
manufacturers, claims Arla Food Ingredients.
Kim Jensen, technical manager for bakery, said the suppliers new milk protein
Nutrilac BK-7900 contributes to a very stable cake batter, leading to low batter
density and can reduce or entirely replaces eggs in a typical sponge recipe with
no pre-blending or cooling required.
He told NutraIngredients.com that while whey protein replacement for eggs is not
novel, Arlas approach and products differs from its competitors in that the
teams at the Danish companys R&D and application centres are continually
developing protein fractions that can be tailored to specific product
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