PRODUCTS BY TYPE
Egg Extenders and Replacers
Egg Extenders and Replacers
Eggstend® is a specialized, functional dairy protein concentrate developed to replicate the functional properties of whole eggs in food applications. Made entirely from dairy, this innovative powder offers a reliable and cost-effective alternative to liquid, fresh, frozen, or powdered whole eggs. With stable pricing and a long shelf life of 18 months, Eggstend® requires no refrigeration and can be easily incorporated directly with dry ingredients, making it exceptionally convenient for manufacturers. Additionally, it eliminates egg allergens from formulations and provides nutritional advantages over whole egg solids, including lower cholesterol and fat content.
- Stable pricing
- Long shelf life and ease of handling: no refrigeration required, 18-month shelf life, incorporation directly with dry ingredient
- Removes egg allergen
- Positive nutritive benefits over whole egg solids, with lower cholesterol and fat
We offer two formulations: Eggstend® 220 and Eggstend® 300, each tailored for specific applications.
Eggstend® 220 is ideal for baked goods such as cookies and biscuits, where it can fully replace liquid whole eggs in most recipes, including wire-cut varieties. It also performs exceptionally well in pancakes and waffles, enhancing moisture control, structure, and eating quality, while improving frozen shelf-life stability and enabling completely egg-free mixes.
In savory applications, Eggstend® 220 supports processed meats, meatballs, and patties by improving binding, emulsification, and structure. It also enhances yield through better moisture control and fat retention during cooking. In the pet food industry, Eggstend® contributes to improved binding, moisture retention, and palatability in both dry and moist products, while reducing fat and boosting protein content.
Eggstend® 300 is particularly effective in quiches, egg fillings, and cheesecakes, where it minimizes shrinkage and controls moisture migration into crusts. In batters and breadings, it provides excellent binding and aeration. For cakes—including sponge, pound, and sheet cakes—as well as muffins, Eggstend® 300 enhances aeration, stabilizes air cells, improves crumb structure, and increases machinability for slicing. It also serves as a high-performance binder in processed meats and sausages.
Products Within
Our Portfolio:
- Eggstend® 220
- Eggstend® 300
