With consumers turning to vegan and egg free cakes, the only way that one can make fluffy tasty cake is to use the right combination emulsifiers. This ensure that the cake sponge remains soft and tasty, while keeping your recipe egg free.
- Effect of emulsifiers on eggless cakes
- Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes
- Patent: Whole Novel Egg Replacing