Rubi Whisk™
Complete Egg Replacement for Modern Food Systems
- Aeration and foaming
- Structure and binding
- Allergen and Vegan friendly
- Contains all essential amino acids (PDCAAS 1)
Functional highlights
Our 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.
The protein’s rapid adsorption at oil-water interfaces supports stable emulsions and creamy textures across dressings, sauces, beverages, and desserts.
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.
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.
By the numbers
Everything your
formulators need.
Headline specs below. Full technical data sheet — including functional curves, micronutrient panel, and regulatory documentation — available on request.
8 dozen
eggs replaced by one 8oz package of Rubi Whisk.
20%
Estimated Cost savings when replacing free range ggs
0
Allergens
5
Key functionalities in target application
Applications
Where Rubi Protein performs
"Free-From" & High-Protein baking
Bakery
Purpose: Egg replacement, protein enrichment, and clean-label bakery innovation.
Key Functionality: Aeration, emulsification, moisture retention, structure development, softness, and shelf-life support.
Example Applications: Cakes, muffins, brownies, cookies, gluten-free bakery, vegan bakery, waffles, pancakes, and high-protein baked goods
Whipped Desserts & Confections
Confectionery & Desserts
Purpose: Aerated and indulgent plant-based dessert systems.
Key Functionality: Foaming, aeration, emulsification, structure stabilization, and texture development.
Example Applications: Mousses, whipped desserts, macaron, nougat, fillings, frozen desserts, and confectionery systems.
Protein Bars & Wellness Snacks
Snacks & Bars
Purpose: Nutrient-dense, protein-forward, and wellness-oriented snacking solutions.
Key Functionality: Protein enrichment, binding, texture support, moisture management, and nutritional fortification.
Example Applications: Protein bars, baked snacks, nutrition bites, crackers, wellness snacks, and functional snack systems.
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with Rubi?
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