Crystallization is also a chemical solidâliquid separation technique, in which mass transfer of a solute from the liquid solution to a pure solid crystalline phase occurs. In chemical engineering crystallization occurs in a crystallizer.
During my years as a vegan, I always kept a box of Ener-G Egg Replacer around for baking. Most of the time people couldn't even tell that my cookies, muffins, and other baked goods were egg-less. Though I am no longer a strict vegan, I continue to use egg substitutes in some of my baking. However, these days I prefer to go the less-processed route and often use flax seeds instead of eggs or Egg Replacer, but there are many more substitutes you can try instead! (Image credit: Ener-G)
What are 2 types of egg substitutes? 1. Pasteurized egg whites with addition of yolk substitutions, such as veg oil, milk solids, veg gums, salt emulsifiers and vitamin additives. Can be substituted ounce for ounce for whole liquid eggs. 2. Eggless; made of flour/starches, veg gums, stabilizers, sometimes soy protein; use in baked goods only, not breakfast or custards.