| ≥1 piece |
EGG YOLK POWDER-STANDARD
Code : Y1105
Application
EYP can be used in formulations where emulsifying properties, colour, texture and mouth feel characteristics are important.
EGG YOLK POWDER is used in mayonnaises, dressings, sauces, spanish bread, croissants, pasta and ice-cream.
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 available in four different gel strengths each with its own product characteristics.
EGG ALBUMEN POWDER- HIGH GEL 900
Code : A1302
Application
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.
EGG ALBUMEN POWDER- HIGH GEL 1200
Code : A1303
Application
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.