Alleggra's Egg replacers for Foodservice (FS74)

Description: A soy based replacement for whole liquid egg for use in foodservice.

Applications: Capable of replacing egg in all broken egg applications including scrambled, omelettes, quiche, cakes, sponges, mayonnaises and sauces.

Advantages: Typically 20% cheaper than whole liquid egg; significantly healthier 65% less saturated fat; cholesterol free; good source of protein; no requirement for egg handling; ambient storage; long shelf-life.

Dosage: FS74 is a 100% replacement for egg. Typical inclusion levels of 20%-23% of the liquid egg content.

Technical Support: Alleggra's Technical team is available to provide on or off-site support on new product development. Read more...