Eggs are an essential part of the baking process thanks to their emulsifying, thickening, and aerating properties. But many purist vegans avoid eating eggs as they have a strict preference for only plant-based ingredients. While it may have been impossible to produce baked goodies without adding eggs a few decades ago, with plant-based lecithin it isn’t that far-fetched anymore.
The phospholipid is naturally present in egg yolk and works as an emulsifier when whisked with the ingredients of baking batter. For vegan-friendly baked edibles, the same amount of phospholipids is added to the uncooked batter through plant-based lecithin. The question, however, that raises is, does it deliver the exact same quality pastry that is baked with eggs? Let’s find out by individually looking at the two forms of emulsifiers: Adding Eggs to Baking Recipes Eggs offer a level of versatility as an ingredient that not many natural products can match. They are not only rich in protein but also aid in colouring, seasoning, binding, foaming, tenderizing, emulsifying, and enhancing the nutritional value of baked goods. Though, the main purpose of including them remains binding dry and wet ingredients together to form a stable and well-structured dough or batter. In one word; emulsification. The yolk, the yellow centre of an egg is its most caloric-dense part. It’s rich in lipids and imparts thickening, moisturizing and emulsifying properties due to the presence of lecithin. It also acts as a leavening agent that entraps air during whisking and causes expansion of these pockets during baking. As a result, the trapped air pockets cause the goods to puff and rise, giving the edible a fluffier and lighter-textured bake. However, not all is good and dandy with using eggs for emulsification. They are counted among the top 8 edible allergens in the world. Since they have a heavy presence of proteins that are not recognized by the immune system when consumed, directly or otherwise, the cells inside the human body release a compound called histamine that causes a person to suffer an allergic reaction. That’s one of the reasons globally recognised food authorities mandate that F&B manufacturers mention on the product label the inclusion of eggs as an ingredient. Apart from being an allergen, eggs are also not vegan-friendly, as already mentioned. What hasn’t been mentioned is the fact that vegan-friendly products have gained a huge market portion in recent years. And, introducing a product that doesn’t cater to both markets can lower potential profits for baked goods manufacturers. This problem has been resolved by the manufacturers of baked goodies by switching from eggs to plant-based lecithin for emulsification in their recipes. Adding Plant-Based Lecithin to Baking Recipes We have probably said millions of times already, and those who operate in the F&B sector already know this too, lecithin is one of the most used commercial ingredients in the food industry. Mostly imparted as an emulsifier it’s an effective component in large-scale baking as well since it’s cheaper than eggs and does the same job. And, just like eggs, lecithin is also quite versatile in terms of functionality. Lecithin can not only do everything that eggs do but also gives the final product a longer shelf life. Many of the popular baked items in convenience stores have lecithin in them. It makes your favourite pastries moister and less greasy by enhancing moisture retention and reducing fat take-up by more than 20%. It helps wafer sheets release from the baking iron, minimising the wastage left behind. It lessens brittleness and enhances the texture of brown external surfaces. But, like eggs, even plant-based lecithin isn’t free from its flaws. Using soy lecithin as an additive in baked yummies brings forth similar allergen issues as using eggs. Soy lecithin contains a minuscule amount of protein that is known to cause allergic reactions in some consumers. This issue is mostly mitigated by opting for sunflower lecithin as it’s completely free of allergens and is obtained by a simple cold pressing method that doesn’t require using harsh chemicals. Plant-Based Lecithin vs Eggs for Baking In recent years, the demand for plant-based products has increased dramatically across a wide range of industrial sectors including food and beverage. This brings us back to the question, does using plant-based lecithin deliver the same quality goodies that are baked with eggs? The simple and short answer is, yes. It’s nearly impossible to tell any difference between the two products in taste or appearance regardless of whether they contain eggs or plant-based lecithin. Even a general observation of the benefits and cons of using eggs and plant-based lecithin shows that the latter is a far better option than the prior for the food manufacturing sector. In conclusion, plant-based lecithin, such as soy lecithin, can be a great alternative to eggs in baking as it provides a vegan option, improves the texture and stability of baked goods, and makes them healthier. It also adds to the shelf life of the products. However, it is important to note that using soy lecithin may be a cause of concern among consumers that can be readily replaced with sunflower lecithin, and the amount of lecithin needed may vary depending on the recipe. Ultimately, the choice between plant-based lecithin and eggs will depend on consumer preference, dietary restrictions, and the specific recipe being used.
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AuthorRaj Murad - Director at Lecitein Limited, a company focused on supplying lecithin in all forms and variations across the globe. Archives
April 2023
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