GPI PB 3995-RS is a plant-based whole egg replacement powder suitable for numerous applications. This versatile blend of natural chickpea flour and functional hydrocolloids is a complete blend that becomes a vegan scrambled egg-alternative with the addition of water. GPI PB 3995-RS also replaces the functionality of eggs in bakery, making it a versatile egg replacement that is shelf-stable and reduces the risk of salmonella contamination.
In bakery, this blend gives vegan pastries the ability to rise, hold air, and maintain their shape after baking. This results in delicious, egg-free, vegan pastries that stay moist longer and with improved freeze-thaw stability. Simply pre-disperse GPI PB 3995-RS with your flour before mixing with wet ingredients. Create vegan muffins, cakes, cookies and donuts that stay soft, and fluffy.
For hot savory applications like vegan scrambled eggs, omelets, or plant-based quiche, mix GPI PB 3995-RS with water to form a batter, then proceed with the recipe as if using regular eggs.
To replace eggs in bakery applications, see GPI 9130. For more plant-based alternative solutions, check out our plant-based applications page.
