Movadex™ M6

Bake Egg-Free with Confidence

Global shifts toward veganism, health consciousness, and sustainability are transforming the food industry. Frequent avian flu outbreaks and volatile egg prices further accelerate the demand for egg-free products. However, replicating eggs’ irreplaceable functionality in baked goods remains a major technical challenge.

Movadex™ M6 effectively addresses these gaps. Its unique properties ensure:

²Stable oil-in-water emulsion in cake batter,

²Uniform pore structure in finished cakes,

²Enhanced batter aeration and foamability,

²Stabilized fat droplets & air bubbles for consistent texture.