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We are actively working with a select handful of innovative baking brands to commercialize Plantible's Rubi Whisk™ ingredient solutions in 2023. We'd love to hear about your bakery project and explore potential alignment for how we might be able to help.
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BAKE WITH RUBI
Free from eggs and gluten. Full of flavor and functionality.
We love baked goods of all shapes and kinds -- maybe a little too much!
Whether you're formulating a fluffy croissant, a decadent chocolate cake or delicious cookie, Plantible's Rubi Whisk™ ingredient line is your answer.
Rubi Whisk™ allows bakers to remove the need for eggs and gluten while providing structural integrity (a firm, springy chew), moisture and oil retention to yield the world's best tasting, most functional animal-free and allergen-free baked goods.
Powered by Plantible's sustainable Rubi Protein™, Rubi Whisk™ is an entirely plant-based, clean label and versatile new tool in your baking toolkit.
You can literally have your cake and eat it too, without allergens and without compromise.
Macaron With RUBI WHISK™
Making this complex French patisserie requires a foam stable enough to whip up to stiff peaks, but delicate enough to create a glossy, uncracked shell. Rubi Whisk™ creates the perfect base for a meringue that does just that in minutes. Unlike animal-based alternatives, our plant-based meringue isn’t fragile and can’t be overwhipped.
Lemon Tart With RUBI WHISK™
Our lemon tart is created using Rubi Whisk™. Its emulsifying power and low gelation temperature make it easier to work with than eggs in baking applications. Our Rubi creates a firm, fully-set lemon curd, with no chance for a soggy bottom. Not to mention this makes the product free of animal-based foods, allergens and price fluctuations!
Pound Cake with Rubi Whisk™
Even high oil cakes can develop into wonderfully complex, structured and moist cake with the help of Rubi Whisk™. By providing superior binding, gelation and structural attributes, Rubi Whisk™ allows for animal-free baking of just about any kind to perform without compromising structure and taste.
Gluten-free bread with Rubi Whisk™
Our Rubi Whisk™ is able to help bakers formulate the most delicious, functional gluten-free, egg-free (and even Keto!) breads and baked goods. The gel strength and thermoirreversibility of Rubi Whisk™ creates air-trapping structure, moisture retention and elastic appeal to enhance all sorts of allergen-free baked goods.
Technical highlights
The protein’s rapid adsorption at oil-water interfaces supports stable emulsions and creamy textures across dressings, sauces, beverages, and desserts.
No more grainy, gritty, or overly viscous solutions. Rubi Protein demonstrates strong solubility across a broad pH range, enabling use in beverages, sauces, dairy alternatives, and nutritional systems where many plant proteins face performance limitations.
Our Rubi solution has unique fat binding and oil holding properties that enable food formulators to reduce or even remove saturated fats from their ingredient labels by binding, encapsulating and/or structuring unsaturated fats.
Rubi solution can be whipped at cold or ambient temperature into stiff peaks within 3 minutes, and outperforms egg whites in both capacity and stability. This makes it particularly attractive for bakery, confectionery, and aerated applications.
No more dry and crumbly products! Our Rubi solution prevents food from drying out and maintains a positive sensory experience for consumers. This is due to Rubi's high water- holding capacity, which creates water-binding capabilities similar to that of an egg.
