ANSWER

Plant based hydrocolloids such as locust bean gum and guar gum are suitable for vegetarians and gluten free formulations. Hydrocolloids give structure and emulsifying properties to egg-free end products (Donnell, 2015). Apart from hydrocolloids, a vegan eggless cake system may include emulsifiers from plant origins such as mono- and diglycerides and polyglycerol. Emulsifiers provide the necessary aeration and gas bubble stability during the baking process (Rahmati & Tehrani, 2014).

References

Donnell, K. (2015). Gums keep baked goods together.

Palsgaard. (2014).

Rahmati, N. F. & Tehrani, M. M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9), 1697-1710.