Alternatives to Egg Products
It is hard to imagine that the boiled egg that we consider part of
a traditional breakfast could, in a foreseeable time, be produced
without the actual laying hen being necessary.
However, the situation looks completely different
with products like egg white powder and egg yolk powder, which are
used in making pasta, mayonnaise and in industrial baking. Here it
is realistic and it makes sense to develop alternatives.
Of the eggs consumed in Europe or the USA, between 30 and 40 percent are in the form of egg products.
Snowballs, which are a kind of confectionary
filled with white sticky foam, are a good example of how absurd the
present use of egg white powder is:
- Laying hens are bred in hatcheries. Half of the birds that hatch
are male chickens. This breed of chicken grows slowly, making them
unsuitable for meat production. So, the male chicks, because they
can not lay eggs, are gassed or put through a shredding machine
directly after they have hatched.
- The remaining female birds are put into small rearing cages where
they are fed for nearly half a year until they are mature enough
to lay eggs.
- Following this the hens spend 12 to 14 months in a battery cage
where they very inefficiently turn feed into eggs. Much of the feed
is used for the bird’s metabolism, which in turn becomes excrement,
which, of course, must be disposed of.
- A percentage of the eggs produced will be broken in the process
and a percentage of the hens will die before their egg laying time
is over. The breeding of these birds simply does not pay off.
- After the laying period the hens are taken to the slaughter house.
Their meat is unpopular compared to meat from broiler chickens.
- An expensive infrastructure is needed for hatching, rearing,
keeping in battery cages and finally for the slaughtering of these
animals. Far more expense is involved than for the production of
- To produce granular egg white needed for confectionary like snowballs
countless eggs need to be broken and then the white needs to be
separated from the yolk. Then the egg white must be pasteurised
and have the sugar removed. Following this, the egg white needs
to be concentrated via an evaporation process, and then at 170°C
the product is spray dried. Finally we have a product that can be
used as a basic ingredient for making snowballs.
- Can we say for sure that after such an extensive processing method
that the danger of salmonella can be ruled out? Broken packages
of liquid-egg for example, are regarded as particularly biologically
Such a process is crying out to be improved upon,
by producing the egg products directly i.e. leaving out the chicken.
It would seem plausible that there must be a more hygienic, animal-friendly,
environmentally-friendly and cholesterol-free method; preferably,
of course, animal-free.
In the recent years, various egg-replacement products for industrial applications have been introduced, that wait to be used by the industry. See the interesting links below.
Existing egg replacement products for industrial applications:
Solanic (Avebe Group) – High Performance Protein, NL
Technology - 3 lines of egg-replacements for the industry, USA
Fiberstar, 'Citri Fi', 'Hydro Fi', USA
Natural Products, Inc. 'Blue 100', USA
Advanced Food Systems, 'Bake Rite', USA
FoodTec's 'GelTec X300', GB
(subsidiary of Unilever), NL
(Campina), egg-replacement, NL
Starch 'Eleggance', USA
'PenTech™ NG', starch-based egg replacers, USA
Existing egg replacements for individual usage of customers:
Egg Replacer (Ener-G is also available for industrial applications)
- Egg replacer 'no egg' and egg free cake and muffin mixes
- Vegan fried eggs!
Ideas for replacing eggs when you cook at home: