Penford Ingredients says egg white replacer can benefit gluten-free formulators
Published: 2013-01-14 Authour: Kacey Culliney Views:
14
Core Tip: Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
The US firm has developed an enzyme-treated modified potato starch PenNovo 00 that can be used in a wide range of gluten-free bakery applications such as breads, muffins, bagels, pancakes, cookies and cakes.
The non-GMO, kosher starch can also be used as a coating to replace dextrin and improve texture in fried meats and vegetables.
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