Egg Powder - High-quality Protein Source | Versatile For Baking, Emulsifying, And Foaming In Multiple Food Applications

The Egg powder is the most complete food available in nature. It is the most widely used natural ingredient for food processing. Egg protein is of such high quality that it is used as the standard by which other proteins are compared. Eggs have a biological value (efficacy with which protein is used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money can buy, and they have many other valuable vitamins and minerals too.
Nougat, Chocolate Products, Meringues, Muscle Building Health Foods
As a binder in Meat and Fish Products, Macaroni, Puree
Food Service Application, Flight Kitchens, Soups, Confectionery, Burger Patties
Salad Dressings, Sauces, Ice-cream, Bakery Products, Health Drinks
Sugary products, Whipped cream and Meat products

THE EGG : FUNCTIONAL PROPERTIES
Foaming. Coagulation. Emulsification. Crystallization Control. Flavor Enhancing. Imparting Pleasing Colour.
USE AND FUNCTION OF EGGS IN FOODS
Hen Egg Albumen Powder (High whip) Stabilized
Hen Egg Albumen Powder (High Gel) Stabilized
Pasteurized Frozen Hen Whole Egg
Pasteurized Frozen Hen Egg Yolk
Pasteurized frozen Hen Egg Albumen
Doughnut Premix, Bakery Products, Pasta Premix, Mayonnaise, Biscuits, Cookies, Wafers.
Bakery Products, Pasta Pre