Knowra Egg substitute Egg substitute An ingredient or product used in place of whole eggs or egg components in cooking and baking, chosen to replace functions such as binding, leavening, or emulsifying.
Egg functionality : The set of structural, foaming, emulsifying, binding, and other effects eggs provide in foods. Substitutes work by reproducing one or more of these distinct effects.
Vegan baking : Baking that uses no animal-derived ingredients. Egg substitutes make cakes, cookies, and other baked goods possible without eggs.
Egg replacer : A product or ingredient intended to replace eggs in a recipe, often by supplying selected functional properties. The term is often used interchangeably, but some products replace only a particular egg function.
Egg : A reproductive structure produced by female animals, commonly used as food for its proteins, fats, and functional properties. Whole eggs combine components whose separate functions a substitute may need to reproduce.
Nutritional value of eggs : The nutrients supplied by eggs, including high-quality protein, fats, vitamins, and minerals. A product that works like eggs in a recipe may not match their nutritional contribution.
Emulsion : A mixture in which droplets of one liquid are dispersed throughout another liquid that normally does not mix with it. Egg yolk helps stabilize oil-and-water mixtures that substitutes may need to reproduce.
Vegan egg : A prepared plant-based product designed to replace eggs in cooking or baking. Commercial vegan eggs are formulated for particular uses such as scrambling or baking.
Egg-free diet : A diet that excludes eggs and foods containing egg ingredients. Avoiding eggs is broader than choosing a substitute for a specific recipe.
Egg protein : Protein molecules found in egg white and yolk that contribute to foaming, setting, and other food properties. Plant and microbial proteins can mimic some structural effects of egg proteins.
Food labeling : The rules and practices for communicating a food’s ingredients, nutrition, and other attributes. Ingredient and allergen labels shape how egg-free substitutes are identified and used.
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