More and more consumers are looking for alternative sources of protein in order to reduce their animal protein consumption or avoid eggs for allergy reasons. Furthermore, many manufacturers are increasingly looking for ways to remove egg products from their recipes to reduce costs, avoid potential microbial issues, as well as seasonal fluctuation in egg quality.
Derived from plants and completely free of any animal-sourced content, our METHOCEL™ stabilizer product family can mimic some of the structural functionality of particularly foaming, cold binding and hot gelling characteristics of eggs. Our METHOCEL™ portfolio offers easy-to-use and cost-effective solutions to help create reduced-egg or egg-free products.
Egg Replacement Solutions
METHOCEL™ improves the binding and structural properties in vegetarian and vegan products like soy patties and rice burgers upon frying. Furthermore, METHOCEL™ helps replace the overall egg content in vegetarian products that use egg protein as a binder.
Each of our METHOCEL™ SuperGel stabilizer, METHOCEL™ MX stabilizer or METHOCEL™ Bind stabilizer products provide key benefits for vegetarian applications.