Currently available egg substitutes in the market are derived from a variety of ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic certain functions of eggs, such as binding, moisture retention, and bulk, they often fall short in other crucial aspects. Eggs offer over 20 essential functions for baked goods, ranging from foaming to ingredient binding to thickening, making it challenging for any single substitute to replicate all these roles effectively.
“Beyond their nutritional value, egg ingredients contribute significant functional properties to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “Replacing eggs with any one ingredient while maintaining similar nutrition and functionality is nearly impossible.” Yet, some innovative companies in the food industry are eager to take on the challenge. One notable example is Hampton Creek, which is set to launch its long-anticipated Just Scramble, an eggless liquid substitute, next year.
Another method involves a citrus fiber egg replacement product from Fiberstar Inc., which boasts a high pectin content and can serve to extend the functionality of eggs rather than act as a complete substitute. Although egg replacements are pasteurized and offer a longer shelf life than traditional eggs, they currently come at a higher price point. Nevertheless, vegans and those who wish to avoid all animal-derived products are generally willing to pay this premium. Moreover, the shift to egg substitutes provides manufacturers with a safeguard against potential supply disruptions, such as those caused by avian influenza outbreaks.
Additionally, incorporating ingredients like calcium citrate can enhance the nutritional profile of these substitutes. Calcium citrate serves multiple purposes, including improving the overall nutritional value, which is crucial for those replacing eggs in their diets. As the demand for egg replacements continues to grow, the inclusion of functional ingredients like calcium citrate will likely play an increasingly important role in ensuring that these alternatives can meet the diverse needs of consumers.