Pasteurized Egg Yolk Powder (EYP)

Egg yolk powder is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emulsifier. It has excellent solubility and nutritional value.

Used in recipes requiring emulsification Properties of egg yolk. It can be used in mayonnaise, ice cream, hollandaise sauce and custards. It can also be used as a thickening in sweet or savoury sauces, industrial bakeries, ice cream and milk products, mayonnaise and pasta.

Pasteurized Fermented Egg Yolk Powder (EYP-F)

Egg yolk powder is made of spray dried pasteurized egg yolks. Has high emulsifying ability and thermal stability, which allows to obtain a stable emulsion in high temperature conditions with long storage conditions.

It can be used in the production of heat stable emulsions as sauces ( eg. bearnaise, Hollandaise sauce) , dressings and mayonnaise. Allows the reduction of the yolk dosage in a mayonnaise recipe as it has a higher emulsifying capacity than plain salted egg yolk. Heat stable egg yolk results in an increased thermo tolerance in mayonnaise, dressings, sauces and other emulsified systems. Higher pasteurisation temperatures of emulsions containing fermented egg yolk can be achieved. This results in a longer shelf life of the finished product.

Pasteurized Whole Egg Powder (WEP)

Spray dried whole egg powder without additives. Whole egg powder (WEP) replaces liquid whole egg. This is especially useful in industrial bakeries. Egg powder is easy to store and has a long shelf life.

WEP is used in the bakery, ice cream, sauce and mayonnaise industry. WEP can be used in the production of dry ready-to-use mixes for the bakery sector. Ease of use is another advantage, as all that needs to be done is add water. Furthermore egg powder can easily be controlled for bacteriological purity and thus allows producers to get a guaranteed safe product.

Pasteurized Gel Forming Egg White Powder (EWP-GF)

EWP-GF is used for its gel forming properties and water holding capacity. The EWP must be dissolved in a watery solution and the (irreversible) gel properties are created during a heating step. This type of EWP has a much higher gel strength and water binding capacity than a gel prepared by boiling liquid egg white at the same pH conditions. The gel has very good resistance to stretching, bending and shearing.

EWP-GF is a light yellow powder that has a normal egg odor and no impurities. It has good emulsification, gelling,a whipping, and water retention

This product adds nutrition, elasticity, taste, and a longer shelf life to meat products, minced fish products, and flour made products.

Pasteurized Fermented High Whipped Egg White Powder (EWP-HW)

EWP – HW) rehydrates easily, produces no lumps and no dust due to its agglomerated spray dried egg powder particles. This type of EAP is produced to maximize the foaming volume of your product. The foam volume and stability are excellent. The advantage of this product is especially the good water binding abilities.

(EWP – HW) is mainly used in bakery/pastry products as well in confectionery and dessert production.

Potato products, Meat and fish, Vegetarian, Confectionery, Noodles, Weight and performance management, Industrial Bakeries.