Egg Replacers

GelTec ®

Functionally enhanced proteins combined with other synergistic ingredients, to give excellent gelling and binding properties similar to egg at lower cost.

Application

Principal uses are:

Replacement of egg as binders and for functionality in bakery and confectionery goods.

For example, in cake, sponge, cookie and pancake applications, it is possible to replace 50 to 100% of egg solids, whether used to replace liquid or powdered egg. Considerable cost savings and shelf-life extension are possible when considering egg replacement with GelTec blends.


GELTEC ®

BENEFITS

 
 

Lower levels of egg without loss of quality

 

Significant cost reductions

  Derived from milk, GelTec is the preferred choice for bakery applications
  Health benefits, providing a reduction in fat and cholesterol
  Shelf-life of cakes extended by up to four times
  Increased efficiencies through ease of application.


 

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