Food ingredients company Corbion Caravan is adding a new product to its Function Plus product line with Function Plus 250W, which has been developed to replace 30% egg whites in angel food cakes.
Sweet baked goods manager Kathy Sargent said: "Function Plus 250W allows Corbion Caravan customers to sharply reduce the amount of egg whites used in chemically leavened angel food cake formulas, while maintaining the taste and consistency that defines a slice of delicious angel food cake."
According to Kathy Sargent, angel food cakes made with Function Plus 250W maintain temperature, volume and texture.
Sargent added: "Function Plus 250W is easy to handle and scale and doesn't require reconstitution.
"Customers can use it to replace either powdered or liquid egg whites, and no special equipment is required. It's a drop-in replacement that helps our customers cope with today's high prices."
As the prices of eggs and egg products increasing, the bakery industry is looking at ways to cut costs down whilst producing sweet baked goods the way consumers demand.
In August, the company introduced Function Plus 150W, a solution that enables customers to replace 50-100% of egg whites in sweet baked goods.
Corbion specializes in emulsifiers, functional enzyme blends, minerals and vitamins. It produces biobased products made from renewable resources applicable in markets such as bakery, meat, pharmaceuticals and medical devices, home and personal care, packaging, automotive, and coating resins.
Image: Corbion launches new product for angle food cakes. Photo: Courtesy of Corbion.
