Penford launches allergen-free egg replacement for bakery

Penford launches allergen-free egg replacement for bakery

PenTech NG is a starch-based blend that can replace whole egg and egg yolks for both liquid and dry forms.

Penford Food Ingredients, a leader in innovative carbohydrate systems and technologies, continues to serve the growing health and wellness market with the launch of PenTech™ NG, a starch-based blend that can replace whole egg and egg yolks for both liquid and dry forms.

“The cost of eggs is escalating at the same time consumers are looking for healthier food options,” said John Randall, President of Penford Food Ingredients. “PenTech NG is great for manufacturers who need a cost-effective egg alternative for products with reduced calories, fat and cholesterol. It’s also non-allergenic and gluten-free.”

The blend’s soft texture, as well as batter viscosifier and moisture retention properties, work especially well in bakery items, including fillings. For example, formulations calling for dried whole eggs and yolks can use 100 percent PenTech NG to replace the egg ingredients. Formulations calling for liquid whole eggs and yolks can use 12 percent PenTech NG and 88 percent water or liquid to replace all egg ingredients.

Recommended applications: bakery goods, cakes, muffins, cookies, pancakes, waffles, bread, custard filling, and tart and pie filling.

Functional benefits: structure, texture, emulsification aid, moisture retention, batter viscosifier, volume, cell structure and soft texture.

Health benefits: dairy-free, soy-free, wheat-free, gluten-free, fat-free and cholesterol-free.

“PenTech NG enhances Penford’s commitment to innovative products directed to the ‘better for you’ category. It’s an important addition to our modified starch systems like PenTech GF for the gluten-free market and PenFibe RS for fiber-enriched product lines. Supporting this sector clearly aligns with our growth strategy,” Randall concluded.

 

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