Egg alternatives

Egg partial (or total) replacement – as thickener When eggs are used for their thickening properties, HI-FOOD offers natural vegetable fibres with water-retention properties

Egg partial (or total) replacement – as emulsifier When eggs are used for their emulsifying properties, HI-FOOD offers natural vegetable fibres which can create stable emulsions

Egg replacement in Gluten-free bakery products Hi-Nucleus can be used for all sorts of bakery products with no need for eggs to provide structure or to bind starches