The blend’s soft texture, as well as its batter viscosifier and moisture retention properties, work well in baked items, including fillings, according to Penford Food Ingredients. For example, 100% PenTech NG has been shown to replace egg ingredients in formulations calling for dried whole eggs and yolks, and 12% PenTech NG along with 88% water or liquid have been shown to replace all egg ingredients in formulations calling for liquid whole eggs and yolks.
“PenTech NG is great for manufacturers who need a cost-effective egg alternative for products with reduced calories, fat and cholesterol,” said John Randall, president of Centennial-based Penford Food Ingredients. “It’s also non-allergenic and gluten-free.”
