LEARN HOW TO REPLACE
OR EXTEND EGGS WITH
WHOLE ALGAL FLOUR
w : algavia.com
e : [email protected]
p : 650.780.4777
225 Gateway Blvd., South San Francisco, CA 94080
[ what is whole algal flour? ]
AlgaVia™ whole algal flour is a lipid rich powder that can
efficiently replace or reduce egg yolks in many product
formulations. Whole algal flour is a whole food ingredient
that contains oil, fiber, protein, starch and micronutrients such
as lutein and zeaxanthin.
The oil component makes up 46% of the ingredient and has
a profile similar to olive oil. The oil contains ~1% phospholipids
(63% phosphatidylcholine, 25% phosphatidylethanol amine, 11%
phosphatidylinositol). Mono- and di-glycerides naturally occur
as well at 0.1% and 0.6% respectively. This oil profile combined
with the overall macronutrient profile of whole algal flour makes
it a new innovative option for reducing or replacing egg yolks.
KEY INGREDIENT ADVANTAGES
• Whole food ingredient
• Free of known allergens
• Vegan, non-GMO, gluten-free
• Manufactured in US
• A dds indulgent mouthfeel to create richer,
creamier, premium products
• E fficiently reduces fat and calories without
compromising on the critical taste metrics
WHOLE ALGAL FLOUR
UNDERSTANDING HOW ALGAVIA™
WHOLE ALGAL FLOUR WORKS
9%
3 MECHANISMS OF ACTION:
1. Emulsification: this capability is due to the phospholipids
and mono- and di-glycerides in the ingredient
2. Full body mouthfeel: this capability comes from the
interaction of the oil, starches and fibers to provide a
full, rich mouthfeel and textural experience
3. Moisture control: this capability is due to the presence
of fibers, starches and polysaccharides in the ingredient
- 2 -
19%
46%
4%
* Trans fat free, cholesterol free and rich in monosaturated fatty acid
[ egg replacement overview ]
FUNCTIONAL BENEFITS WITH EGG REDUCTION + REPLACEMENT
FUNCTION
Mouthfeel + Richness
EXAMPLE
A P P L I C AT I O N S
USAGE
LEVEL
Low Fat Mayonnaise*
1%
Remove egg white and reduce egg yolk by 50%
Challah Bread*
4%
Remove all eggs
1.5%
Muffin
4%
Remove all eggs
Chocolate Chip Cookies*
5%
Remove all egg yolks
Alfredo Sauce*
3%
Remove all egg yolks
Low Fat Mayonnaise*
1%
Remove egg white and reduce egg yolk by 50%
Challah Bread*
4%
Remove all eggs
Pasta
1%
Improve bite
Ice Cream
3%
Reduce ice crystal formation
Tenderization + Texture
Crystallization Control
Reduce whole egg by 50%
Challah Bread*
Humectancy
Emulsification
(partial/synergistic)
N OT E S
*Detailed formula included in pages 4-7
FORMULATION TIPS:
• Replace egg yolk on 1:1 basis
• Re-balance formula with additional
water as you replace or reduce egg
yolks with whole algal flour
• Whole egg replacement is possible in
gluten based products (e.g. Challah)
• Adjust water in necessary to maintain
dough/batter rheology
• Note: whole algal flour does not
replace egg whites for structuring
- 3 -
CHALLAH BREAD
[ made with AlgaVia™ whole algal flour ]
63%
100 %
FAT REDUCTION
SATURATED FAT
REDUCTION
100 %
20%
CHOLESTEROL
REDUCTION
[ control ]
[ whole algal flour ]
- 4 -
CALORIE
REDUCTION
INGREDIENT
CONTROL
[%]
WHOLE
ALGAL
FLOUR [%]
All-­Purpose Flour
52.60
54.65
Water
17.90
31.00
Eggs
10.55
---
Sugar
5.50
5.50
Vegetable Oil
11.60
30.00
Whole Algal Flour
---
4.00
Yeast
1.10
1.10
Salt
0.75
0.75
ALFREDO SAUCE
[ made with AlgaVia™ whole algal flour ]
40 %
30 %
FAT REDUCTION
SATURATED FAT
REDUCTION
50 %
27%
CHOLESTEROL
REDUCTION
[ control ]
[ whole algal flour ]
- 5 -
CALORIE
REDUCTION
INGREDIENT
CONTROL
[%]
WHOLE
ALGAL
FLOUR [%]
Water
57.28
63.78
Manufacturing Cream
20.00
20.00
Parmesan + Romano Cheeses
5.50
5.50
Butter
4.20
---
Whole Algal Flour
---
3.00
Soybean Oil
3.60
---
Modified Corn Starch
2.30
2.60
Sherry Wine
2.00
2.00
Egg Yolk
2.00
---
Salt
1.00
1.00
Whey Powder
1.00
1.00
Flavors + Spices
0.67
0.67
Disodium Phosphate
0.25
0.25
Xantham Gum
0.20
0.20
CHOCOLATE CHIP COOKIES
[ made with AlgaVia™ whole algal flour ]
28%
FAT REDUCTION
50 %
7%
CHOLESTEROL
REDUCTION
[ control ]
[ whole algal flour ]
- 6 -
28%
SATURATED FAT
REDUCTION
CALORIE
REDUCTION
INGREDIENT
CONTROL
[%]
WHOLE
ALGAL
FLOUR
[%]
Flour
27.45
28.20
Semi-Sweet Chocolate Chips
27.10
27.10
Sugars
22.25
22.50
Butter
8.55
4.00
Whole Algal Flour
---
4.00
Vegetable Oils
6.30
3.50
Water
3.75
6.20
Other (Starch, Flavors,
Leavening, Salt)
3.50
3.50
Eggs, Dehydrated
1.10
---
Egg Whites
---
1.00
L OW FAT MAYONNAISE
[ made with AlgaVia™ whole algal flour ]
100 %
EGG WHITE
REDUCTION
100 %
COLORANT
REDUCTION
[ control ]
[ whole algal flour ]
- 7 -
50 %
EGG YOLK
REDUCTION
INGREDIENT
CONTROL
[%]
WHOLE
ALGAL
FLOUR [%]
Water
55.44
58.31
Soybean Oil
21.00
20.75
Corn Starch
6.00
6.00
Vinegar
6.00
6.00
Sugar
4.20
4.20
Egg White
2.83
---
Egg Yolks
1.57
0.78
Lemon Juice
1.16
1.16
Salt
1.50
1.50
Whole Algal Flour
---
1.00
Lactic Acid
0.20
0.20
Mustard Flour
0.30
0.30
EXPLORE AlgaVia™ Microalgae Food Ingredients
w : algavia.com
e : [email protected]
p : 650.780.4777
225 Gateway Blvd., South San Francisco, CA 94080
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