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.,
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.
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