Loryma releases ingredient for egg and milk replacement

Ingredients company Loryma is expanding its wheat-based portfolio with a functional mix free of animal ingredients as well as artificial colourings, flavourings and preservatives.

Vegan, wheat-based Lory Stab replicates the functional properties of egg or milk in bakery products, mimicking the desired visual appearance and mouthfeel of baked goods. Products made using this base ingredients such as muffins, sponge cakes, cake bases or lava cakes have a similar airy texture, light crumb and consistent pore structure, according to the company.

Combined with other ingredients including flour, sugar, oil, water and flavourings, the concentrate can be used to make all types of vegan dough. The result is a viscous mass into which inclusions like chocolate chunks and fruit can be incorporated.

The wheat-based mix is neutral in smell and taste, which allows for individual recipes and a wide range of applications including American muffins, sponge cakes, cake bases, lava and cupcakes, all of which meet the growing demand for plant-based bakery products. The stabilising and raising components create a loose and elastic crumb structure, which results in the characteristic mushroom-shaped bulge in muffins, for example.

“The light, airy texture and authentic mouthfeel of the finished baked goods perfectly imitate the sensory properties of non- vegan products. Thanks to the balanced cost-benefit ratio, Lory® Stab is an economical and efficient solution for manufacturers who want to broaden their market appeal,” concluded Norbert Klein, Head of Research and Development at Loryma.

At the latest edition of Food ingredients Europe (FiE) in Frankfurt, Germany at the end of November this year, Loryma presented wheat-based solutions for the bakery industry including Lory Stab; a wheat starch Lory Starch Elera and hydrolysed wheat protein Lory Protein.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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