Our Technology
exx is a rice-bran–based egg replacer that performs like real egg in baking and cooking—100% non-GMO, allergen-free, cholesterol-free, and radically more sustainable.
How It Works
We start with rice milling byproducts (bran) and run a simple, two-step enzymatic hydrolysis. The final powder:
- Solubility Boost: Breaks proteins into small peptides so exx dissolves instantly.
- Emulsion & Foam: Stabilizes both foams and emulsions, ideal for cakes, meringues, dressings, and sauces.
Sustainability
By upcycling rice bran—normally a low-value byproduct—exx:
- Reduces Waste: Keeps rice husks and bran out of landfills, turning them into a premium ingredient.
- Conserves Resources: Uses up to 80% less water and 75% less land than conventional egg production.
Key Properties
In side-by-side trials, exx delivers:
- Stable Foams: Holds volume through baking—ideal for sponge cakes and mousses.
- Consistent Emulsions: Creates smooth, lump-free batters and sauces (mayonnaise, custards, dressings).
- Moisture Retention: Keeps baked goods soft and fresh longer —no extra emulsifiers required.