AKFP debuts starches for egg replacement

AKFP debuts starches for egg replacement

Emfix line of starches has excellent emulsification properties and provides vital structure for baked goods, enabling products to mimic egg performance while reducing cost.

American Key Food Products has introduced to the U.S. market the new Emfix line of emulsifying starches, which are ideal for egg replacement in baked goods and other products. Developed and manufactured by the Emsland Group of Germany, the Emfix line of starches has excellent emulsification properties and provides vital structure for baked goods, particularly cakes and muffins. These properties enable Emfix products to mimic egg performance while reducing cost. Aside from bakery products, these starches improve emulsification in salad dressings and cheese analogues.

Additionally, egg replacement with Emfix starches makes possible a range of foods for special dietary needs such as egg allergies. The inherent emulsification properties of Emfix starches also help in developing low fat formulations and those that require a reduction of emulsifiers.

In the production of mayonnaise, Emfix emulsifying starches prove to be economical ingredients that offer opportunities to replace egg yolk without affecting processing performance. This reduces raw ingredient costs and simplifies manufacturing by improving batch-to-batch consistency.

Emfix starches have long, stable shelf lives and are GMO-free. The thrust of Emsland in its product development, and of AKFP in its choice of the product portfolio for distribution, is to provide more products that are clean label solutions and GMO-free, to meet the growing consumer preference for healthy food products. 

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