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 Dry | WPC80 | WPI | |
|---|---|---|---|
| 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 Frozen | 15/10/75: 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 Frozen | 14/86: Blend WPC80 and Water | |
|---|---|---|
| Protein | 10.9 | 11.3 |
| Fat | 0.2 | 1.0 |
| CHO | 0.7 | 0.5 |
| Moisture | 87.6 | 86.6 |
