Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application
Replacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the consumers’ behaviour regarding...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/2/292 |
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| author | Juliane Halm Aylin W. Sahin Laura Nyhan Emanuele Zannini Elke K. Arendt |
| author_facet | Juliane Halm Aylin W. Sahin Laura Nyhan Emanuele Zannini Elke K. Arendt |
| author_sort | Juliane Halm |
| collection | DOAJ |
| description | Replacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the consumers’ behaviour regarding health, well-being, animal welfare standards, and environmental concerns. To meet upcoming trends and consumer needs, 102 egg replacement products were launched globally to the best of the authors’ knowledge, with 20 of them advertised as suitable for baking applications. Ten locally available commercial egg replacers with a range of protein contents were chosen and applied in a pound cake model system to evaluate their functionality by evaluating cake and cake batter quality. Three different categories of egg replacements were chosen: replacers containing no protein (R1–R3), a low amount of protein (1–10 g/100 g; R4–R5), and a high amount of protein (>10 g/100 g; R6–R10). Those were compared to three control cakes containing powdered whole egg, fresh egg, and liquid whole egg. All the analysed egg replacers significantly differed from the control cakes, including low-protein egg replacement R4. Despite R4 achieving the highest specific volume (1.63 ± 0.07 mL/g) and comparable texture values, none of the examined egg replacers compared favourably with the egg control cakes regarding appearance, physical and textural properties, and nutritional value. |
| first_indexed | 2024-03-08T09:55:00Z |
| format | Article |
| id | doaj.art-8ec3515f884d4c1295770398b7705bb1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T09:55:00Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8ec3515f884d4c1295770398b7705bb12024-01-29T13:52:29ZengMDPI AGFoods2304-81582024-01-0113229210.3390/foods13020292Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and ApplicationJuliane Halm0Aylin W. Sahin1Laura Nyhan2Emanuele Zannini3Elke K. Arendt4School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, IrelandReplacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the consumers’ behaviour regarding health, well-being, animal welfare standards, and environmental concerns. To meet upcoming trends and consumer needs, 102 egg replacement products were launched globally to the best of the authors’ knowledge, with 20 of them advertised as suitable for baking applications. Ten locally available commercial egg replacers with a range of protein contents were chosen and applied in a pound cake model system to evaluate their functionality by evaluating cake and cake batter quality. Three different categories of egg replacements were chosen: replacers containing no protein (R1–R3), a low amount of protein (1–10 g/100 g; R4–R5), and a high amount of protein (>10 g/100 g; R6–R10). Those were compared to three control cakes containing powdered whole egg, fresh egg, and liquid whole egg. All the analysed egg replacers significantly differed from the control cakes, including low-protein egg replacement R4. Despite R4 achieving the highest specific volume (1.63 ± 0.07 mL/g) and comparable texture values, none of the examined egg replacers compared favourably with the egg control cakes regarding appearance, physical and textural properties, and nutritional value.https://www.mdpi.com/2304-8158/13/2/292egg replacementmarket researchplant-based cakes |
| spellingShingle | Juliane Halm Aylin W. Sahin Laura Nyhan Emanuele Zannini Elke K. Arendt Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application Foods egg replacement market research plant-based cakes |
| title | Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application |
| title_full | Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application |
| title_fullStr | Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application |
| title_full_unstemmed | Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application |
| title_short | Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application |
| title_sort | commercial egg replacers in pound cake systems a comprehensive analysis of market trends and application |
| topic | egg replacement market research plant-based cakes |
| url | https://www.mdpi.com/2304-8158/13/2/292 |
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