October, 2024
As consumers seek healthier alternatives, the demand for egg-free baking is on the rise. This shift brings unique challenges, especially in replicating the texture and structure of traditional recipes like sponge cakes. Emulsifiers and stabilizers play a key role in achieving these results . Discover how our innovative solutions in the LASENOR® BK-range and our SWISSGUM® C-4040 help create soft, airy, and perfectly structured egg-free sponge cakes.
In recent years, the food industry has seen a significant shift toward more sustainable, plant-based products as consumers seek healthier, environmentally friendly alternatives. This trend has led to an increase in vegetarian diets, driven by growing awareness of health concerns and environmental sustainability. One of the most noticeable changes in the food landscape is the surge in egg-free recipes, particularly in baking, as more people opt for these options.
Additionally, the use of alternative raw materials presents an excellent option for those who are allergic to eggs, a common ingredient in many recipes. This search for alternatives not only benefits those seeking healthier options but also promotes greater diversity in cooking.
According to a 2023 report by Euromonitor International, the global plant-based food market is expected to reach $162 billion by 2030, showing the strong momentum behind this movement. This demand has also impacted on the baking sector, where traditional egg-based recipes are being reformulated to meet consumer needs.
Eggs play a crucial role in many baked goods, particularly in sponge cakes, where they act as emulsifiers, stabilizers, and leavening agents. Their unique properties help create the light, airy texture and moist crumb that define a perfect sponge cake. Replacing eggs without sacrificing these qualities is a challenge, especially for those in the professional baking industry. As more consumers seek eggless alternatives—whether due to dietary restrictions or ethical reasons—there is a growing need for innovative solutions. Emulsifiers and stabilizers play a pivotal role in achieving the perfect egg-free bake.
Emulsifiers help create a fine crumb structure, while stabilizers ensure that the batter maintains its integrity during baking, resulting in a just as soft, tender, and moist cake as its egg-based counterpart.
At Lasenor, we have developed specific ingredients to help bakers master sponge cakes out of eggs. Our LASENOR® BK range is a family of high-performance emulsifiers that contribute to a larger cake volume, a fine, even crumb structure, and a smooth surface. It simplifies the baking process by reducing whipping time and allowing an efficient all-in method, making it easier for bakers to create consistent, high-quality results
Stabilizers like our SWISSGUM® C-4040 are essential, in combination with emulsifiers, This product improves batter stability before baking, ensuring a smooth and uniform texture. During baking, it forms a reversible gel that helps retain moisture, resulting in a softer, more tender crumb. It also enhances the cake’s overall structure, yielding a higher volume and a more uniform texture.
Sponge cakes are a beloved staple in bakeries worldwide, but the no-egg version offers several benefits beyond being suitable for vegetarians and those with egg allergies. Free from egg sponge cakes provide a cost-effective solution by avoiding the fluctuating prices and supply issues associated with eggs, particularly in markets where eggs are less used. The longer shelf-life of these egg-free products makes them a more practical choice for large-scale production.
Lasenor’s innovative ingredients, LASENOR® BK-range, and SWISSGUM® C-4040, enable bakers to produce sponge cakes that retain the desirable qualities of the traditional recipe—lightness, a delicate crumb, and softness—while offering a viable egg-free alternative that meets today’s market demands.
As the trend toward raw materials used in baking continues to grow, finding reliable and effective ingredients is more important than ever. The demand for eggless sponge cakes is part of a broader movement toward healthier, more sustainable food choices. Using specialized emulsifiers and stabilizers, bakers can achieve the same quality and texture as traditional recipes, ensuring that no compromises are made in pursuing delicious, ethical baking.
At Lasenor, we are committed to helping the baking industry meet these challenges. Whether you’re looking for a specific ingredient or need guidance on how to reformulate your recipes, we are here to support you.
Article Sourced from Lasenor
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