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Glanbia launches whole egg replacementGlanbia launches whole egg replacement

OptiSol 3000 aims to meet increased demand from manufacturers amid steep price increases in the egg market.

March 19, 2013

2 Min Read
Glanbia launches whole egg replacement

Glanbia Nutritionals announced the launch of an innovative new ingredient to replace whole eggs in bakery applications. An extension of the proven OptiSol® range, OptiSol® 3000 is a stable priced, high-performance, functional ingredient that aims to meet increased demand from manufacturers amid steep price increases in the egg market.

Easy to use, OptiSol 3000 provides a cost-effective alternative to eggs for numerous bakery applications, including cakes, muffins, pancakes, sweet bakery mixes, baked bars, egg rolls and wantons, and refrigerated cookie doughs. A natural ingredient, it can be used in a 1:1 inclusion rate for dried whole eggs. Studies on muffins using OptiSol 3000 have shown that the firm, moist texture is comparable to that in muffins using dried egg yolks. The results, using Glanbia Nuritionals’ Texture Analyzer, shows no significant difference in texture between using OptiSol 3000 and dried egg yolks.

A clean-label ingredient, manufacturers can list OptiSol 3000 as flaxseed meal and whey protein concentrate. The ingredient has also been certified kosher, GMO-free and gluten-free. Meeting the rising demand for healthy products from consumers, OptiSol 3000 is also low in cholesterol and an all-natural ingredient.

Marilyn Stieve, business development manager, flax at Glanbia Nutritionals in Fitchburg, Wis., comments, “The increasingly volatile prices in the egg industry means that bakery manufacturers are looking for a replacement that is cost effective but also maintains the same sensory properties which appeal to consumers. We have found success with flaxseed-based ingredients in our popular OptiSol line, and our research has extended the functionality of flaxseed to an egg replacement ingredient. Glanbia Nutritionals’ research on muffins, corn bread and cookies shows that in terms of texture, moisture management, grain, flavor and color, OptiSol 3000 can achieve the same profile in finished baked goods as dried egg yolk.”



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