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An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A type of milk that is most often used as an ingredient to enhance baked goods with a rich tangy flavor.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.