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Cracking the egg dilemma

26 August 2010

Ulrick & Short has been industrious: it recently launched a wheat-based flour for replacing egg in sponges, muffins and cupcakes

Before that it helped a food producer reduce costs by up to £1,000 per ton of butter by replacing up to 15% fat in its garlic butter.

With respect to the introduction of this egg replacement, Ovaparox, has been timed so it can help bakers overcome the mounting issues of fluctuating egg prices while achieving cost savings of up to 30%.

Ovaparox is the latest clean label product from the company's ingredients including binders, emulsifiers, fat replacers and phosphate alternatives which can be used, Ulrick & Short says, without altering taste, quality or texture.

With its household label declaration of wheat flour, which is already declared within bakery goods, Ovaparox is said to give bakers the flexibility to choose when to use the product, so when egg prices rise sharply Ovaparox can be substituted without the need to change labelling.

Available in powder form, which is then combined with water to produce the equivalent of liquid egg, Ovaparox can replace up to 50% of egg in cakes without compromising quality, taste, bake volume or shelflife and in some cases can improve the overall texture of the finished product.

Several major bakeries in the UK have already introduced Ovaparox into their product ranges and feedback has, according to Ulrick & Short, been outstanding; one baker reported he'd found Ovaparox easier to use than egg and consumers couldn't tell the difference. (For contractual reasons, the names of the bakeries are confidential).

With respect to the food producer reducing costs, the customer, who for contractual reasons cannot be named, had heard about Ulrick & Short's success with reducing fat in buttercream and ganache. It approached the Pontefract-based company to see if it could develop a fat reduction solution for savoury butters.

A few short months later, after rigorous development and product trials, Ulrick & Short was able to present Delyte 6, a tapioca-based clean label starch, which reduces fat content but also increases process tolerance and aids production through increased water binding, while helping enhance flavours.

Ulrick & Short was said to have worked closely with its customer to ensure Delyte 6 could be easily incorporated into existing recipes and retain the same clarity, texture and melting properties of full fat butter. The superior functionality of Delyte 6 makes it easy for food producers to incorporate it into current product processes.


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