In recent years, pastry has been experiencing a real revolution. More and more often people are looking for alternative ingredients, healthy, sustainable and suitable for specific diets such as vegan. Consequently, more and more companies are studying and creating new products, some are very valid ones others less, it is important to know them to understand which ones actually can work well, in the Club therefore you will find only substitute for eggs, gelatin etc. of quality and necessary in the recipes, which allow us to obtain excellent results.

In this context, the yellow chlorella, a surprising microalga that is gaining popularity as vegetable substitute of whole egg or yolk.

In Italy, it is also called Protein algae, trade name used by the company IN-VECE, which is one of the main producers. However, in the recipes we will use the name "Yellow Chlorella", because the product is however 100% composed of this seaweed.

What is it?

Yellow chlorella is a fermented variant of green chlorella, a unicellular freshwater microalgae known for its nutritional properties.

Unlike its green version, yellow chlorella has a lighter color, a much more neutral taste and a greater versatility in the kitchen, especially in desserts.

Main features

Compared to the green version, yellow chlorella:

• It has a lighter color (golden yellow)
• It has a much more neutral taste, without any marine or herbaceous aftertastes.
• It is more versatile, especially in desserts
• Thanks to fermentation, it develops a “sulphurous” taste that is very reminiscent of egg yolk.

Compared to the green version, yellow chlorella:

• It has a lighter color (golden yellow)
• It has a much more neutral taste, without any marine or herbaceous aftertastes.
• It is more versatile, especially in desserts
• Thanks to fermentation, it develops a “sulphurous” taste that is very reminiscent of egg yolk.

Why is it used in pastry making?

This fermented microalgae has characteristics that make it ideal to replace eggs in the recipes:

• Binding properties: helps hold ingredients together.
• Emulsifying effect: promotes the union of aqueous and fatty components.
• Natural thickener: contributes to giving structure to the mixture.
• Yellow color: gives products the color of egg.
• Taste: it leaves no marine or herbaceous aftertaste, but rather has a sulphate taste and therefore reminds a lot of the taste of the egg, yolk.

All these aspects make it perfect for preparations such as cakes, biscuits, creams, ice creams etc

Why does it taste like egg?

The egg-like (or sulfurous) flavor is normal and depends on:

1. Sulfur-containing proteins (such as methionine and cysteine) found in chlorella
2. Fermentation, which can develop aromas similar to hard-boiled egg
3. Processing/storage, which can cause protein breakdown and the formation of sulfur compounds

It's not a defect, it's a natural characteristic.

How is it used?

Use is simple and intuitive.  You just need to mix the powder with the water and add it to the mixture to replace the eggs. Or use it in powder form and balance the recipe with the liquids necessary to dissolve the algae, such as this cream where we have no water but only milk.

It is important to read the package label to know the exact grams.

For the chlorella that I use from In-Vece it is indicated to mix 10 g of powder with 40 g of water to obtain 1 egg.

Nutritional benefits

In addition to its technical use in cooking, yellow chlorella is also a functional ingredient, rich in:

• Vegetable proteins
• Fibers
• B vitamins
• Minerals such as iron and magnesium

This makes it an excellent choice not only for those who follow a vegan diet, but also for those who want to enrich their desserts with additional nutritional values, without compromising taste and consistency.

Where can you buy it?

Currently, yellow chlorella is not yet widespread, but it can be found in:

• Shops specializing in vegan or natural products
• Online (on sites like Amazon, or bio shop)
• A brand known in Italy that ship throughout Europe is IN- vece, available on Amazon or their shop online.
• If you live outside Europe, look for online shops that sell Yellow Chlorella near you.

Important note

Chlorella does not whip like egg, it is excellent in preparations where we are looking for the taste, consistency, and flavor of the egg.

If instead we are looking for a product capable of whipping and coagulating to make for example a sponge cake then I recommend the potato protein.

They are two totally different products, the potato protein whips and coagulates but does not have the same color and flavor as the eggs. A solution could be to use both products together if we are looking for both the whipping and taste.

Recap

• Egg and yolk substitute for color, flavor, and texture
• A very fine and light impalpable powder
• 100% natural
• 100% natural intense golden yellow color
• Sulphate taste
• It goes well with all sweet and savory dishes
• Rich in protein
• Rich in potassium, magnesium, zinc and vitamin B
• Vegan
• Gluten-free
• Lactose free
• Does not whip, it does not incorporate air

Conclusion

Yellow chlorella represents one of the many innovative solutions that nature and food technology offer us for a more inclusive, sustainable and healthy pastryWhether it's an ethical, nutritional, or purely technical choice, it's worth trying: you might discover a new ally for your favorite desserts.

Storage

Store in a cool, dry place away from direct sunlight. Use by the expiration date on the package.

It has a shelf life of approximately 2 years.

Here are some recipes where you can find it: