Egg Extender

Egg extender is a food ingredient designed to replace some or all of the whole eggs in a recipe. It is typically made from a blend of egg whites, starches, and sometimes other ingredients like gums or proteins. The goal is to provide similar functional properties to eggs, such as binding and leavening, at a lower cost.

Manufacturers use egg extender to reduce costs and improve product consistency in baked goods. It acts as a binder, helping to hold ingredients together, and can also contribute to leavening, making products rise. It is commonly found in cakes, cupcakes, muffins, and other bakery items.

Egg extender ingredients are generally recognized as safe (GRAS) by the FDA when used as intended. The specific components of egg extenders vary, but common ingredients like starches and egg whites do not have established upper intake levels from regulatory bodies. International bodies like JECFA and EFSA have evaluated many common food ingredients, and their safety is generally supported by scientific evidence at typical consumption levels.