New texturizing system delivers improved texture and appearance of reduced egg white baked goods
WESTCHESTER, Ill., March 2, 2015 – Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today announced a new texturizing system, PRECISA® Bake 100 egg white replacer, for the replacement or reduction of egg white products in baked goods.
Utilizing Ingredion’s proprietary DIAL-IN® Texture Technology, PRECISA® Bake 100 was designed to help manufacturers overcome rising egg white costs and improve profitability by enabling reduced egg white baked goods with improved texture and appearance. PRECISA® Bake 100 allows formulators to effectively replace 40-50% of egg whites in angel food, white and yellow cakes and muffins — without any loss of volume or texture — and can achieve between 50 and 100% of egg white replacement in gluten-free breads.
“Because egg whites play a variety of important roles in the development of baked goods, including several key functionalities, egg white replacement has been difficult for manufacturers in the past,” said Ricardo Rodriguez, bakery marketing manager for Ingredion Incorporated. “PRECISA® Bake 100 enables manufacturers to address these formulation challenges without compromising on the visual and textural appeal and stability of their baked goods applications, thus reducing their reliance on egg whites.”
PRECISA® Bake 100 also offers baked goods manufacturers benefits beyond texture. The texturizing ingredient system is readily hydrated, so it works in both dry and liquid applications. Additionally, PRECISA® Bake 100 is dairy and soy free, so it can be used to meet a wide range of dietary needs, including gluten free, kosher and halal.
To learn more about PRECISA® Bake 100 egg white replacer or find out how Ingredion’s technical, sensory, CULINOLOGY® and applications teams help food processors develop tailor-made, high quality foods packed with health benefits, or for a full list of the prototypes produced: contact Ingredion
Ingredion Incorporated (NYSE: INGR) is a leading global ingredient solutions provider. We turn corn, tapioca, potatoes and other vegetables and fruits into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. Serving customers in over 100 countries, our ingredients make yogurts creamy, candy sweet, paper stronger and face creams silky. Visit Ingredion.com to learn more.
Ingredion Idea Labs™ science-based problem solving fosters ideas, innovations and solutions to help customers differentiate their products, optimize costs and get to market faster with greater success and profitability. Our network of 25 labs invites spirited collaboration through consumer insights, applied research, applications know-how and process technology. Visit ingredionidealabs.com.
CULINOLOGY is a registered trademark of the Research Chefs Association. Used with permission.
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