Structure
Manildra's newest egg replacement option, GemPro Nova, features capabiliy to match the structural integrity of eggs. At 85% protein, GemPro Nova allows bakers to replace 100% of egg solids in multiple applications without disruption to finished product volume or cell structure.
Emulsification
Like eggs, GemPro Nova provides emsulifcation properties in batter systems similar to egg yolks. By easing surface tension between oil and water, GemPro Nova helps to support consistent cell structure and tenderness in finished products.
Protein
Coming in at 85% protein, GemPro Nova not only provides a functional benefit to a dough or batter system, but it also helps to boost total protein contents.
