Research On Yellow Batter Cake Compares Eggs With Replacers

Park Ridge, IL – Results from a new independent research study comparing the use of egg ingredients to egg replacers in a traditional yellow batter cake reveal no single replacer performed as well or better than egg ingredients. Overall, quality is negatively affected when eggs are removed or replaced, according to CuliNex, LLC, the nation’s premier clean label product development consultancy.  

The research team selected a variety of egg replacers commonly recommended by manufacturers for this type of application, including those prepared from a blend of corn, soy, hydrocolloid or algal-based ingredients. In this trial, the team prepared a standard yellow batter cake mix using eggs as the control or gold standard product, and the same formula using replacers, following manufacturer specifications. CuliNex has authored a detailed white paper that elaborates on the scientific methodology used and provides quantitative analytical and subjective sensory results. The results highlight the differences between product made with eggs and the same formula prepared with replacers.

Visually, some analytical measurements provide a more stark contrast between samples than other tests, especially when comparing finished cake height or color. Areas of cake quality negatively affected by replacing eggs with other ingredients include batter viscosity and aeration, rise, color/appearance and most importantly, baked good flavor and texture. 

Broad generalizations regarding the use and/or success of egg replacers in yellow batter cakes are challenging at best, due to differences among suppliers. However in a subjective sense, according to Emily Munday, CuliNex culinologist and a lead researcher, overall the replacers fell short on flavor. “Eggs react synergistically with the other ingredients to perfect that ‘sweet baked good flavor.’ Flavor compounds develop that don’t occur when one of the main, traditional ingredients is removed.”

The yellow batter cake study is the first in a series of trials being conducted, according to industry standard protocol in popular baking applications. The complete white paper is available for download at www.RealEggs.org.

CuliNex, LLC

CuliNex is the industry’s premier consulting firm providing product development & strategic business services focused on clean label food products. Our consultants specialize in assisting retailers, food manufacturers, ingredient suppliers and multi-unit foodservice operators with achieving their growth goals by bringing successful products to market. Further information on CuliNex is available at www.culinex.biz.

RealEggs.org

RealEggs.org houses research studies that examine, explain and/or compare the functional properties of egg ingredients. This site is dedicated to providing the most recent, accurate and credible information about egg ingredients in all forms including liquid, dried and frozen whole eggs, egg yolks and egg whites. The studies and information contained on this site are provided for the benefit of benchtop formulators, researchers, plant managers, purchasing agents, marketing managers and others connected with the design, development or manufacture of food products for human consumption.

Source: CuliNex, LLC / RealEggs.org