CitraBlend®EX is a clean label replacement for liquid eggs, dried egg and dried egg whites that reduces the need for liquid eggs by 35% in cakes, muffins & brownies. In addition, CitraBlend®EX decreases the overall cost of products more than 10% and improves yields.
IMPROVE YIELDS &
QUALITY & NUTRITION
FRESHNESS 3X LONGER
What is CitraBlendEX?
CitraBlendEX is a plant-based, cost-effective alternative to eggs in baked goods. CitraBlendEX enables the reduction of liquid egg contents by 35% in baked goods. Providing batter stability, increasing moistness, and enhancing eating quality for longer shelf life. CitraBlendEX provides desired viscosity, thickening, machinability, and excellent particle suspension in the baking mixture.
CitraBlendEX is a free-flowing powder that is easy to handle. Added to the dry ingredients, no additional steps or complex mixing instructions.
Case Study: Blueberry Muffins
Improved particle suspension without modified starches
Increased moisture retention during storage
Decreased water activity over time
Superior sensory attributes: appearance, moistness, softness, and mouthfeel
Reduce crumbling and breakage caused by drying
Decreased staleness by interfering with starch retrogradation
Increased yield by 3%