Cargill offers different formulations for different functions
Because eggs are critical to different functions in different foods, Cargill offers functional systems that mimic the different aspects of eggs, including the whites, yolks and whole egg, said Bill Gilbert, certified master baker and principle food technologist at Cargill. He explained the company’s EmTex modified starches mimic eggs’ emulsifying properties and provide essential structure and texture in cookies, pancakes and muffins. Prolia Soy Flour also can replace 25% to 50% of eggs in baked goods and helps maintain moisture and mimic fat. Finally, Cargill’s Gelogen functional system can address aeration and structure function of eggs, allowing it to replace up to 50% of eggs in high ratio and angel food cakes, which is technically very difficult, Gilbert said.