Bakers can make big savings by replacing half of the eggs in the formulation with a citrus fiber blend, according to US ingredients firm Fiberstar.
In this exclusive video from the trade show IBA 2012 in Munich, Germany, Vince Patti, director of communications for Fiberstar, discusses the benefits of his company’s Hydro-Fi CXA-0823 ingredient that can replace eggs in baked products up to 50%.
The ingredient is a blend of citrus fibers, xanthan gum and gum arabic that Patti claims is ideal for egg replacement and leads to no unusual ingredient declarations or changes in product quality.
