Bakers Journal

Function Plus 150W replaces liquid and powdered egg whites

September 15, 2015
By Bakers Journal

The Function Plus 150W egg white replacer from Corbion Caravan provides a cost-effective solution for replacing egg whites in sweet baked goods.

As pricing for eggs and egg products continues to increase, the bakery industry is looking for ways to keep costs down while still producing the sweet baked goods consumers want. Function Plus 150W, a new solution from Corbion Caravan, is designed to meet that need, allowing customers to replace 50 to 100 per cent of egg whites in sweet baked goods.

“With Function Plus 150W, Corbion Caravan customers can easily lower their product costs, while still producing delicious baked goods that have the resilience, strength, volume and structure their consumers expect,” said Kathy Sargent, manager of sweet goods for Corbion, in a press release.

Function Plus 150W is easy to handle and scale, and can be used to replace both liquid and powdered egg whites. The egg white replacer can be added directly to the mixer with other dry ingredients with no special equipment required, Sargent said. “As a drop-in replacement, Function Plus 150W is a quick, useful fix for an immediate market need.”


The company’s first egg white replacement, Function Plus 150W is an addition to its existing egg replacement portfolio, including whole egg replacers and egg extenders.

The product is not designed to be a high-whip solution for angel food cakes. In testing, the solution’s formulation of specialized whey proteins, gums, enzymes and emulsifiers proved successful in a variety of sweet baked goods, including cakes and chemically leavened batters.

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