Egg and butter-fat replacement for bakery
A modified starch that replaces egg in muffins and cupcakes, and a plant-based product that replaces part of the butter fat, so you lower input costs in recipes you already make.
- Replaces
- Egg, and part of the butter fat
- Use
- In your current recipe
- Samples
- For your own trial
- Minimum order
- None
- Certified
- Halaal & kosher
What it does in your baked goods
Two replacements, each matched to the job the original ingredient does in your recipe.
-
Muffins & cupcakes
A modified starch that replaces egg. It acts as an emulsifier and gives a soft, fluffy texture.
- Replaces egg
- Acts as an emulsifier
- Soft, fluffy texture
- Improves shelf life
-
Butter-fat replacement
A plant-based product that partially replaces butter fat while keeping a rich texture. It also acts as a stabiliser.
- Keeps a rich texture
- Acts as a stabiliser
- Good mouthfeel
- A smooth, light, attractive appearance
- Less fat, so lower calorie and cholesterol content
Test before you change
Changing an ingredient shouldn't put your line at risk. Every switch starts with a trial on your terms.
- 1
Sample
Tell us what you make and what you use now. We send a sample matched to your system.
- 2
Your trial
Run it in your own plant as a full or partial replacement, at your pace.
- 3
Technical support
We work through the results with your team and adjust until it performs.
- 4
Supply
Order what you need with no minimum order, delivered nationwide.
Other industries we supply
Tell us what you make
We'll match a sample to your current system. Prefer to talk? Call or email us directly.
- 031 705 5723
- sales@qas.co.za
- Mon–Fri, 8am to 4pm