Company: Ingredion Inc., Westchester, IL


Blueberry muffin

Ingredient Snapshot: Ingredion Inc. has developed a new texturizing ingredient system—Precisa Bake 100 egg white replacer—that enables bakers to replace egg whites in a variety of applications and reduce ingredient costs. According to the company, Precisa Bake 100 effectively replaces 40 to 50 percent of egg whites in angel food, white and yellow cakes, and muffins without loss of volume or texture. In gluten-free breads, the product can achieve between 50 and 100 percent of egg white replacement. Precisa Bake 100 is readily hydrated, allowing it to work in both dry and liquid applications. Dairy- and soy-free, it can be used to meet a wide range of dietary needs, including gluten-free, kosher and halal.