Evidence-Based Allergen Substitutions in Cooking

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Dairy Alternatives Performance

Alternative Protein (g/cup) Calcium (mg) Cooking Performance
Soy Milk 7g 300mg 95%
Almond Milk 1g 450mg 87%
Oat Milk 3g 350mg 92%
Source: Journal of Food Science, 2023

Egg Replacement Efficacy

Binding Power

  • Flax Egg: 93% binding efficiency - Food Chemistry, 401
  • Chia Egg: 89% binding efficiency - Journal of Food Engineering, 308

Moisture Content

  • Applesauce: 85% moisture retention - Baking Science, 45(3)

Gluten-Free Flour Performance

Structure Formation

  • Rice Flour Blend: 88%
  • Almond Flour: 76%
  • Chickpea Flour: 82%
  • Quinoa Flour: 79%

Texture Match

  • Rice Flour Blend: 92%
  • Almond Flour: 85%
  • Chickpea Flour: 78%
  • Quinoa Flour: 83%
Source: Cereal Chemistry, 2023

Protein Substitution Values

  • Plant-Based Alternatives (2023): Protein equivalency per 100g
    • Tempeh vs Fish: 19g vs 22g
    • Seitan vs Meat: 25g vs 26g
    • Tofu vs Dairy: 8g vs 7g
    - Journal of Food Composition and Analysis, 112