Product categories > Bakery > OVOLACT Egg Alternatives

OVOLACT Egg Alternatives

Various milk based and other functional ingredients in combination can provide gelling and waterbinding properties very similar to that of whole egg.

Our OVOLACT powder blends can be used in baked products to replace egg solids. The optimum level of replacement is approximately 50% without any other adjustment to the existing recipe. OVOLACT products are clean label (no E numbers) and offer substantial raw material cost savings.