Research Conclusion
Angel Food Cake
The areas of angel food cake quality most negatively affected when eggs are removed and/or replaced, included batter specific gravity, appearance, height, flavor and overall likability.
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
Frozen Custard
The areas of frozen custard quality most negatively affected when eggs were removed and/or replaced included viscosity, overrun, color, texture, flavor and overall impression.
Research Conclusion
Frozen Waffle
The areas of waffle quality most negatively affected when eggs are removed and/or replaced included batter viscosity, waffle appearance, color, aroma and flavor.
Research Conclusion
Mayonnaise
The areas of mayonnaise quality most negatively affected when eggs are removed and/or replaced, included emulsion stability, appearance, color and flavor.
Research Conclusion
Noodle
The areas of noodle quality most negatively affected when egg whites were removed and/or replaced, included dough quality, broth and noodle appearance, aroma, flavor and to some degree, texture.
Research Conclusion
Nougat
The areas of nougat quality most negatively affected when egg whites are removed and/or replaced included appearance, color, height, texture, flavor and overall likability.
Research Conclusion
Pumpkin Pie Filling
The areas of pie filling quality most negatively affected when eggs are removed and/or replaced, included unbaked filling viscosity, baked pie appearance and firmness.
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.
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.
EGG RESEARCH STUDIES
