Egg replacers

Egg is widely used in the bakery sector as an ingredient and glazing agent and its absence is hard to imagine.
Ruitenberg responds to demand for replacers that raised due to food safety risks and limited availability. Fortunately egg can be partially and in some applications completely substituted by high-quality egg substitutes. This reduces the risk of microbiologic contamination through egg and gives in some cases a nice cost reduction. For exemple the use of Rudin^®Pro ER in cake products (based on maximum 50% egg replacement) leads to a cost reduction of 25%. The typical product characteristics are of course retained.

Ask our specialists for the solutions for your product.