Ingredion & Penford offer non-allergenic egg replacements
Penford Corporation can help players in the booming gluten-free category replace whole and dried eggs and yolks in baked goods with is PenTech NG. The non-allergenic blend of potato and tapioca starches, leavening system and gum contributes to structure, moisture retention, batter viscosity and baked volume. It also is certified Kosher, according to the company. In addition, Penford's parent-company Ingredion offers a complete toolbox of solutions that can replace 25% to 100% of eggs in baked goods and pastry creams. Some of these ingredients go beyond basic starches into new areas, such as faba bean flour.