Egg Substitute - Yellow Chlorella
In recent years, pastry has been undergoing a true revolution. Increasingly, alternative, healthy, sustainable ingredients suitable for specific diets such as vegan are being sought. Consequently, more and more companies study and create new products; some are very good, others less so, it is important to know them to understand which can actually work well. In the Club you will therefore find only quality egg, gelatin, etc. substitutes that are necessary in recipes and allow us to achieve excellent results. In this context comes yellow chlorella, a surprising microalga that is gaining popularity as a plant-based substitute for whole egg or yolk. In Italy, it is also called Alga Proteica, a commercial name used by the company IN-VECE, one of the main producers. However, in the recipes we will use the name “yellow chlorella”, because the product is still 100% composed of this algae.
What is it?
Yellow chlorella is a fermented variant of green chlorella, a freshwater single-cell microalga known for its nutritional properties. Unlike its green version, yellow chlorella has a lighter color, a much more neutral taste and greater versatility in the kitchen, especially in pastries.
Main features
Compared to the green version, yellow chlorella: - Has a lighter color (golden yellow) - Has a much more neutral taste, without marine or grassy aftertastes - Is more versatile, especially in desserts - Thanks to fermentation, develops a “sulfur” taste that very much resembles egg yolk
Why is it used in pastry making?
This fermented microalga has characteristics that make it ideal for replacing eggs in recipes: - Binding properties: helps hold ingredients together. - Emulsifying effect: promotes the union of aqueous and fat components. - Natural thickener: helps give structure to the batter. - Yellow color: gives products the color of egg. - Taste: does not leave marine or grassy aftertastes; rather it has a sulfurous taste and therefore closely resembles the taste of egg yolk. All these aspects make it perfect for preparations such as cakes, cookies, creams, ice creams, etc.
Why does it taste like egg?
The egg-like (or sulfur) taste is normal and depends on: 1. Sulfur-containing proteins (such as methionine and cysteine) present in chlorella 2. Fermentation, which can develop aromas similar to boiled egg 3. Processing/storage, which can cause protein breakdown and formation of sulfur compounds It is not a defect; it is a natural characteristic.
Come si usa?
Usage is simple and intuitive. Just mix the powder with water and add it to the batter in place of eggs-yolks. Or add it in powder form and balance the recipe with the liquids needed to dissolve the alga, such as pastry cream where we have no water but only milk (link at the bottom of the page). It is important to read the package label to know the exact grams. For the chlorella I use from In-Vece it is indicated to mix 10 g of powder with 40 g of water to obtain 1 egg.
Nutritional benefits
Besides its technical use in cooking, yellow chlorella is also a functional ingredient, rich in: - Plant proteins - Fiber - B vitamins - Minerals such as iron and magnesium This makes it an excellent choice not only for those on a vegan diet, but also for those who want to enrich their desserts with additional nutritional values, without compromising taste and texture.
Where can it be purchased?
Currently, yellow chlorella is not yet widespread, but it can be found in: - Stores specialized in vegan or natural products - Online (on sites like Amazon, or bio shops) - A well-known brand in Italy that ships throughout Europe is IN-VECE, available on Amazon or on their online shop. - If you live outside Europe, search online for yellow chlorella sellers near you.
Important note
Chlorella does not whip like egg; it is excellent in preparations where we seek the taste, texture, and flavor of egg. If instead we are looking for a product capable of whipping and coagulating to make, for example, a sponge cake, then I recommend Potato Protein. They are two totally different products: potato protein whips and coagulates but does not have the same color and taste as eggs. One solution could be to use both products together if we seek both the whipping part and the taste.
Recap
Egg and yolk substitute for color, taste, texture A fine, lightweight powder 100% natural 100% natural intense golden yellow color Sulfurous taste Pairs with all sweet and savory dishes Rich in protein Rich in potassium, magnesium, zinc and vitamin B Vegan Gluten-free Lactose-free Does not whip, does not incorporate air
Conclusion
Yellow chlorella represents one of the many innovative solutions that nature and food technology offer us for more inclusive, sustainable and healthy pastry. Whether it is an ethical, nutritional or purely technical choice, it is worth trying: you might discover a new ally for your favorite desserts.
Storage
Store in a dry, cool place and away from direct sunlight. Use by the expiration date on the package. It has a shelf life of about 2 years.
Here are some recipes where you can find this ingredient:
Clorella gialla di IN-VECE
Questa è la clorella che viene utilizzata nelle ricette del Club
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