Egg Powder

Our range of egg powders are widely used in bakery, pasta, noodles, meat and fish products and in mayonnaise. The convenience in using with other ingredients and the improvised functional properties makes our egg powder superior over liquid egg.


  
 

Whole Egg Powder :
WEP is used in formulations where the binding and raising properties of the egg are important such as bakery products (biscuits, cakes, bakery mixes), pasta, quiches etc.,

Product Code Description Application Brochure Request
W1205 Whole Egg Powder Standard Biscuits, Cake, Bakery Mixes, Ready Meals, Meat products
W1207 Whole Egg Powder High Color Biscuits, Cake, Bakery Mixes, Ready Meals, Meat products
W1214 Whole Egg Powder High Gel Sauces, Dressings, Pasta, Omelettes, Quiches
W1215 Whole Egg Powder Heat Stable Mayonnaise, Dressings, Sauces and other Emulsified Systems
W1225 Whole Egg Powder Free Flow Biscuits, Cake, Bakery Mixes

Egg Yolk Powder :
EYP can be used in formulations where emulsifying properties, colour, texture and mouth feel characteristics are important such as mayonnaises, dressings, sauces, spanish bread, croissants, pasta and ice-cream.

Product Code Description Application Brochure Request
Y1101 Egg Yolk Powder Standard Pasta, Mayonnaise, Sauces, Ice Cream
Y1107 Egg Yolk Powder High Color Pasta, Mayonnaise, Sauces, Ice Cream
Y1115 Egg Yolk Powder Heat Stable Mayonnaise, Sauces, Dressings, Emulsified Systems
Y1225 Egg Yolk Powder Free Flow Pasta, Mayonnaise, Sauces, Ice Cream

Egg Albumen Powder :
EAP High Gel is used as a binding agent with a much better gel strength than fresh liquid egg white at the same pH. During heat - induced denaturation, EAP - High Gel coagulates in a pseudo- crystalline lattice (as opposed to fresh egg white which coagulates as an amorphous material). This confers to the gel a very good resistance to stretching, bending and shearing. EAP - High Gel is mainly used in meat products (sausage, luncheon meat, hams), fish products (fish cakes, crab sticks, surimi) and potato mixes, where good binding and water retention are necessary. EAP High gel can also be used to produce stable oil based emulsions

Product Code Description Application Brochure Request
A1303 Egg Albumen Powder High Gel Used in Meat, Fish products
A1306 Egg Albumen Powder High Whip Bakery, Pastry and Confectionary