Leading functional and nutritional ingredient supplier, Glanbia Nutritionals has won a prestigious IFT 2013 Food Expo Innovation Award for the second year running. Honoring the company’s OptiSol® 3000 ingredient, the judges commended its unique combination of whey protein concentrate and milled flaxseed as an innovative, low cost solution to replacing eggs in baked goods. Addressing the issue of rising egg prices, OptiSol 3000 is a stable-priced ingredient system for 100 percent egg replacement in cakes, muffins, pancakes, sweet bakery mixes, baked bars, cornbreads, egg rolls and wantons, and refrigerated cookie doughs. The first reported instance of using a combination of whey protein concentrate and milled flax for bakery applications, OptiSol 3000 replaces eggs without compromising sensory, textural or quality characteristics of baked foods.
Studies on muffins and cornbread using OptiSol 3000 have shown that the firm, moist texture is comparable to that in muffins using dried egg. Results from Glanbia Nutritionals’ texture analysis show no significant difference in texture and firmness between using OptiSol 3000 and dried egg. Additional sensory trials also demonstrated no significant difference in appearance, taste, texture and aftertaste in muffins and cornbread.
As well as functional and textural benefits, OptiSol 3000 offers nutritional advantages too, including delivering a good source of ALA omega-3, high quality protein and natural fiber. It also shows significant reductions in cholesterol. A clean label ingredient, manufacturers can list OptiSol 3000 as flaxseed meal and whey protein concentrate. Easy to handle due to its dry powder format, the ingredient has also been certified Kosher, GMO-free and gluten-free.
Loren Ward, director of research and development at Glanbia Nutritionals, comments, “We’re excited that OptiSol 3000 won an IFT Innovation Award this year. Optisol 3000 is a novel egg replacement solution that addresses a key market need. Food manufacturers will find that it's cost effective, price stable, and it helps maintain the sensory profile of products. It also meets consumer desires for high quality protein, flax fiber and omega-3s.”