Opti-Bake Egg Replacer

Avonol WPC 235 can deliver on key textural and sensorial benefits expected in cakes and muffins when used as a partial replacement for eggs (50%). This provides manufacturers with the option to be less dependent on eggs in the baking process. The partial replacement of eggs with Avonol WPC 235 may also deliver on cost benefits for manufacturers through reduced cooking time, less storage and ambient transport.