EGG RESEARCH STUDIES

Yellow Batter Cake

Yellow batter cakes are ubiquitous in bakeries across the United States. In fact, yellow cake is one of the most commonly available…

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Blueberry Muffin

Muffins and donuts totaled 48 percent of packaged sweet snack sales according to NACS data, with blueberry one of the most…

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Brownie

Desserts account for half of in-store bakery sales, with brownies/dessert bars showing the highest sales growth in recent years…

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Research Conclusion

Yellow Batter Cake

The tests concluded that no one single egg replacer performed as well as or better than real eggs in yellow batter cake.

Research Conclusion

Blueberry Muffin

The areas of muffin quality most negatively affected when eggs are removed and/or replaced included batter viscosity, color/appearance and most importantly, baked good flavor and texture.

Research Conclusion

Brownie

The areas of brownie quality most negatively affected when eggs were removed and/or replaced included height, appearance, aroma, texture and most significantly, flavor.

Research Conclusion

Cheesecake

In overall likeability, the control cheesecake, made with whole eggs, scored the highest of all the tests.

Research Conclusion

Chocolate Chip Cookie

Overall, changes in quality from the reduction or removal of egg products in chocolate chip cookies are slight but noticeable.

Research Conclusion

Sponge Cake

The areas of sponge cake quality most negatively affected when eggs are removed and/or replaced included batter viscosity, color/appearance and texture.

Research Conclusion

Sugar Cookie

The areas of sugar cookie quality most negatively affected when eggs are removed and/or replaced included the color/appearance, aroma, flavor and texture.

Research Conclusion

Sweet Dough

The egg replacer formulas were never fully developed after mixing completion and were overly dry, indicating egg replacers may interfere with gluten development and moisture content.

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