Egg Replacement Solutions
Yeastin® PRIME is a functional yeast protein for egg replacement in bakery products, mayonnaise and dressings. It supports binding, emulsification and structure, as well as foaming and aeration in bakery applications.
Egg Replacement for Bakery Products
Yeastin PRIME is a functional yeast protein solution for egg-free bakery formulations. It supports structure, volume, crumb formation, binding, foaming and aeration where eggs normally provide important technical functionality.
✔️ Stable structure and even crumb formation
✔️ Reliable performance during mixing and baking, with foaming and aeration support
✔️ Neutral taste, easy to flavour
✔️ Suitable for muffins, cakes and other vegan-friendly bakery applications
Need support with recipes? We’re happy to share application ideas and prototypes.
Egg Replacement for Mayonnaise and Dressings
Yeastin PRIME provides emulsification, oil binding and structure in egg-free mayonnaise, salad dressings and other emulsified sauces. It can replace key functional properties normally provided by egg protein while supporting a creamy texture and stable emulsion.
✔️ Strong emulsification and oil binding
✔️ Creamy mouthfeel with a clean taste
✔️ Robust performance during processing
✔️ Suitable for mayonnaise, dressings and emulsified sauces; supports egg-free concepts
Yeastin® PRIME can replace egg protein at a 1:1 ratio while maintaining the required functionality and sensory quality. Yeastup provides formulation and process support for efficient implementation in each application..
Frequently asked questions
What are alternatives to egg protein for mayonnaise?
Egg protein can be replaced by ingredients that provide emulsification, oil binding and structure. Functional yeast proteins such as Yeastin PRIME are one option for developing egg-free mayonnaise and emulsified sauces.
Who supplies egg replacement ingredients for mayonnaise?
Yeastup supplies Yeastin PRIME, a functional yeast protein solution developed for applications including egg-free mayonnaise, dressings and bakery products. Samples and formulation support are available for food manufacturers.
Which egg-free emulsifiers work in salad dressings?
Different proteins and hydrocolloids can be used to stabilise egg-free dressings. Yeastin PRIME provides protein-based emulsification and oil binding and can be used in salad dressings and other emulsified sauce formulations.
Which functional proteins can replace egg in bakery products?
Functional proteins that provide binding, structure and water interaction can replace some of the technical functions of egg in bakery products. Yeastin PRIME is designed to support structure, crumb formation and binding in egg-free bakery formulations.
Can yeast protein support foaming in vegan-friendly egg-free baking?
Yes. Functional yeast protein can support binding, structure, foaming and aeration in vegan-friendly and egg-free bakery formulations. Yeastin PRIME can be adapted to different bakery products while maintaining a neutral taste.
