Penford Food Ingredients, a division of US-based Penford, has introduced PenTech NG, a starch-based blend for bakery industry, which can replace whole egg and egg yolks for both liquid and dry forms.
The new blend features soft texture, better viscosifier and moisture retention properties, allowing manufacturers to develop various bakery items, including fillings, the company claimed.
Penford Food Ingredients president John Randall said the cost of eggs have been increasing and consumers are looking for more healthy food options.
"PenTech NG is great for manufacturers who need a cost-effective egg alternative for products with reduced calories, fat and cholesterol. It's also non-allergenic and gluten-free," Randall added.
Headquartered in Centennial, Colorado, Penford Food Ingredients supplies a wide range of dextrin and starches based on potato, tapioca, rice and corn.
The company also develops formulations for coatings, gluten-free products, marinades, batters for protein substrates and starch-based pet treats and toys.
