| 摘要 |
A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may comprise a single free-flowing ingredient. In certain embodiments, the composition comprises a wheat protein isolate and an emulsifier. In other embodiments, the composition additionally comprises a flow agent. In one embodiment, the composition comprises a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin. Other embodiments may comprise a food product comprising the composition.
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