Study using FiberGel LC in High Ratio White Layer Cakes was presented at AACC by Master's Student, Chad Uzdevenes from University of Florida, Research Associate Professor Rebecca Miller, PhD from Kansas State University and Director of Research and Development from Florida Food Products, Inc.

1. Egg Replacement
in High-Ratio White Layer Cakes
using FiberGel LC®
Chad Uzdevenes
Master’s Student. Department of Food Science and Human Nutrition,
University of Florida, Gainesville, Florida
Rebecca Miller, PhD
Research Associate Professor, Director of Wheat Quality Lab,
Department of Grain Science and Industry,
Kansas State University, Manhattan, Kansas
Pavan Soma, PhD
Director of Research and Development, Florida Food Products, Inc., Eustis, Florida

2. Cake Appearance
A: 100% egg (control); B: 50% egg (negative control) ; C: Dry
FGLC; D: Dry FGLC + calcium; E: Optimized FGLC; F: Optimized
FGLC + calcium

3. Crumb Grain Vertically Cut Top to Bottom
A: 100% egg (control); B: 50% egg (negative control) ; C: Dry FGLC; D: Dry FGLC + calcium;
E: Optimized FGLC; F:Optimized FGLC + calcium

4. Grain Horizontally Cut Side to Side
A: 100% egg (control); B: 50% egg (negative control) ; C: Dry FGLC; D: Dry FGLC + calcium;
E: Optimized FGLC; F:Optimized FGLC + calcium

5. Effect of FiberGel LC on Firmness and Elasticity
* All data are mean of three trials with duplicates in each trial; different letters represent significant difference
**100% egg = control; 50% egg = half of egg removed; Dry FGLC = 50% egg, 50% dry FGLC; Dry FGLC + Calcium = 50% egg, 50% dry FGLC, calcium
lactate; Optimized FGLC = 50% egg, 50% optimized FGLC; Optimized FGLC + calcium = 50% egg, 50% optimized FGLC, calcium lactate
Observations:
• No significant difference in firmness (g) between 100% egg control and optimized FiberGel LC
with calcium lactate
• The addition of calcium lactate to both dry FiberGel LC and optimized FiberGel LC formulas
resulted in significant increase in firmness
• Elasticity decreased when optimized FiberGel LC was used when compared to dry FiberGel LC

6. Effect of FiberGel LC on Firmness and Elasticity
over Two Weeks (Shelf-Life)
*All data points are mean of two replications
**100% egg = control; Dry FGLC = 50% dry FiberGel LC
Observations:
• The 100% egg control cake increased in firmness at a faster rate than the 50% dry
FiberGel LC cake
• The 100% egg control cake decreased in elasticity at a slower rate than the 50% dry
FiberGel LC cake
• Replacing egg with FiberGel LC could increase shelf-life by decreasing rate of staling

7. Sensory Analysis
*Standard deviation is displayed as error bars; N=31
**100% egg = control; Dry FGLC = 50% egg, 50% dry FiberGel LC; Optimized FGLC = 50% egg, 50% optimized FGLC
Triangle Test (N-24)
Correct Incorrect
13 11
Observations:
• No significant difference found between the
samples in liking, texture, and flavor
• Significant difference found in Triangle Test,
but only one response made the difference
0
1
2
3
4
5
6
7
8
9
meanscore
General Liking Texture Flavor
Acceptability Testing - 9-point Hedonic
100% egg
Dry FGLC
Optimized FGLC

8. Conclusions
• 50% replacement of dried egg white with dry FiberGel LC resulted in softer cakes than the
100% egg control during texture analysis, but during sensory testing there was no significant
difference found in liking, texture, or flavor
• 50% replacement of dried egg white with optimized FiberGel LC with calcium lactate
resulted in cakes with no significant difference than the control in firmness force (g), and
during sensory testing there was no significant difference found in liking, texture, or flavor;
there was a significant difference found in Triangle Test between control and 50% optimized
FiberGel LC cakes, but one answer out of N=24 was the difference
• The addition of calcium lactate to both dry and optimized FiberGel LC formulations
increased the strength of crumb significantly
• Replacing egg with FiberGel LC could increase shelf-life by delaying staling, and decreasing
water content while retaining moistness perception
• Higher levels of replacement could most likely be achieved using optimized FiberGel LC,
along with slight changes in procedure (leavening, baking time and temperature