name: Egg Substitute

flavor_db_name_variants: egg substitute

source: foodb

status: draft

food_db_id: Egg substitute

id: 753

name_scientific: null

description: For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin. Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes.

itis_id: null

wikipedia_id: Egg_substitute#Cooking_substitutes

picture_file_name: 778.jpg

picture_content_type: image/jpeg

picture_file_size: 122710

picture_updated_at: 2012-04-20T09:32:17.000Z

legacy_id: null

food_group: Baking goods

food_subgroup: Substitutes

food_type: Type 2

created_at: 2011-12-16T18:20:45.000Z

updated_at: 2019-05-14T18:05:31.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: null

export_to_foodb: true

public_id: FOOD00753