Egg Replacer

Egg replacers are mixtures of ingredients designed to mimic the functions of eggs in baking and cooking. They are typically made from plant-based starches, proteins, and leavening agents, often including ingredients like wheat flour, corn starch, potato starch, soy flour, and chemical leaveners such as baking soda and cream of tartar.

Manufacturers use egg replacers to provide binding, leavening, and moisture in baked goods, especially for consumers with egg allergies or dietary restrictions like veganism. They are commonly found in cakes, cookies, muffins, and other baked items where eggs would typically be used for structure and texture.

Egg replacers are generally recognized as safe (GRAS) by the FDA when used as intended. The individual components of egg replacers have been evaluated by regulatory bodies. For example, starches and leavening agents are common food ingredients with established safety profiles. International bodies like JECFA have evaluated many of these components. Evidence does not suggest adverse health effects from typical consumption of foods containing egg replacers.