• Whey Proteins Provide Suitable Egg Replacement Options

    By USDEC Staff June 12, 2015

    Outbreaks of the avian influenza virus, also known as bird flu, in the Midwest are driving up egg prices and could limit supplies, spurring demand for egg substitutes that offer equal nutritional value and function.

    Whey protein is versatile to meet desired protein levels and contains functional properties that make it an effective egg alternative. The majority of its ingredients are protein, lactose, ash, fat and moisture. Whey protein can provide surface browning, structure, improve volume and texture and increase shelf life. Whey protein concentrate (WPC) and whey protein isolate (WPI) are two common types used for egg replacement.

    WPC's are the ingredients of choice for most egg replacement in baked products. WPC's are readily available in protein concentrations of 34%, 60% and 80%, and can be customized to meet specific requirements. WPI's have 90% or more protein and are used in low carb, high protein products.

    Whey proteins provide specific functional properties, so it is important to know the composition of each ingredient. Before substituting eggs, know which type of egg is being replaced and the amount of ingredients needed to produce the correct effects. These charts show the amount of WPC or WPI needed to replace specific egg types and why whey protein is an ideal substitute.

     Egg White DryWPC80WPI
    Protein 81.1 81.0 91.5
    Fat 0.0 7.2 0.5
    CHO 7.8 3.5 0.8
    Moisture 5.8 4.0 3.7

     Egg Whole Raw or Frozen15/10/75: Blend WPC80, Oil and Water
    Protein 12.0 12.2
    Fat 10.2 11.1
    CHO 1.1 0.5
    Moisture 75.85 75.6

     Egg White Raw or Frozen14/86: Blend WPC80 and Water
    Protein 10.9 11.3
    Fat 0.2 1.0
    CHO 0.7 0.5
    Moisture 87.6 86.6

    Egg Replacement Market Insights Whey Protein
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