Egg Replacement in Muffins using Citri-Fi® Citrus Fiber

How to reduce egg in baked muffins using clean label bakery ingredients? Use citrus fiber. Citri-Fi citrus fiber provides high water-holding and emulsification properties to baked muffins. As a result, this bakery texturant, at low usage levels, partially replaces egg while still maintaining moisture retention and texture. For instance, Citri-Fi can create egg-reduced muffins so food makers produce lower calorie and lower cholesterol baked goods. At the same time, this bakery ingredient improves the freshness over time so that the texture resembles that of full-egg muffins. Moreover, this egg replacer may also provide cost savings depending on egg pricing in the market.