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ARTIOVO

A mound of a light beige, fine-textured powdered food ingredient against a transparent background.

ARTIOVO is a functional system designed to enable the partial reduction of egg content in pastry and bakery formulations, whilst retaining the essential technological properties that this ingredient provides. Its composition has been developed to replicate key functions of the egg, such as emulsifying capacity, moisture retention, contribution to internal structure and stability during heat treatment.

The incorporation of ARTIOVO into matrices with a lower egg content allows sensory and physico-chemical parameters equivalent to those of a standard formulation to be maintained. The system promotes the formation of more homogeneous structures, improves matrix cohesion and increases the product’s residual moisture content, resulting in a smoother and more stable texture. These properties are due to the combined action of its components, which act as a functional support in mixtures with a lower protein content.

ARTIOVO serves as an effective technological tool for optimising formulations, reducing egg-related costs and ensuring the stability of the production process without compromising the final quality of the product.

Advantages

  • It allows the egg content to be reduced by up to 30–35 per cent without the product losing its characteristic colour or its usual appearance.
  • It preserves the egg’s natural flavour, maintaining the product’s sensory profile without introducing any unwanted notes.
  • It provides a softer, moister texture, improving the quality of the crumb compared with the standard formulation.
  • It makes the mixture moister, preventing it from becoming dry or too dense.
  • It promotes water retention, helping to keep the product fresh for longer after baking.
  • It helps to create a more stable structure, strengthening the cohesion of the dough during baking.
  • It makes preparation easier, as it can be easily incorporated into the recipe without altering the usual process.
  • It reduces variability between batches, ensuring consistency in texture and performance.
  • It enables costs to be optimised, reducing reliance on eggs without compromising the final quality.