Park Ridge, IL – Cheesecake flavor intensity and texture develop to their greatest potential when using egg ingredients, according to a new independent study comparing the use of eggs to egg replacers within a cheesecake application. Overall no single egg replacement product tested in cheesecake achieved the same analytical and organoleptic sensory test results as did the control product, a cheesecake prepared with egg ingredients. Except for water activity, each aspect of product quality suffered in the comparative products created for the research.
The research conducted by CuliNex, the nation’s premier clean label product development consultancy, confirms the superior functionality and flavor supplied to cheesecake by egg ingredients, compared to a variety of replacers. The research team authored a detailed white paper elaborating on the scientific methodology used and providing quantitative analytical and subjective sensory results that highlight the differences between product made with eggs and the same formula prepared with replacers. Researchers selected a variety of six 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.
Compared to other baked goods that primarily rely upon flour for structure, cheesecake relies principally upon eggs for that purpose and much more. The proteins within eggs coagulate to support the rich, dense cheese filling and allow it to reach the right balance of richness/tenderness with firmness. The eggs’ emulsifying properties help create proper mouthfeel. And the use of whole eggs within cheesecake take advantage of the effective flavor carrying properties of the fat within egg yolk, allowing fat-soluble flavoring ingredients like vanilla to be enhanced—particularly important given the often mild and pleasant flavor notes desired in traditional cheesecake.
Researchers prepared a standard cheesecake mixture for the control product, consisting of cream cheese, white granulated sugar, water, liquid whole eggs, unsalted butter, bread flour, nonfat dry milk, corn starch, salt and vanilla extract. For the other test products researchers followed manufacturer’s suggested usage levels for egg substitution, ranging from 25 to 100 percent. While results varied among the different types of replacers overall, nearly all areas of cheesecake quality were negatively affected, including batter viscosity, baked cake rise and shape, color/appearance and most importantly, finished product aroma, flavor and texture.
While eggs themselves have more than 100 volatile flavor compounds, they are subtle, enhancing rather than masking other flavors, according to Emily Munday, CuliNex culinologist and a lead researcher. “The subtle flavor egg ingredients bring to baking systems is particularly well suited for cheesecake, which consumers associate with mild, dairy notes,” she said. “Eggs won’t overwhelm the system but work with the other traditional cheesecake ingredients to create that sweet baked flavor, aroma and lovely golden color.”
The cheesecake study is one of a series of trials being conducted according to industry standard protocol for popular food and baking applications, comparing the traditional use of egg ingredients to products created using replacers. 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
