The best choice for bakery products
The best choice for mayonnaise, sauces and in steak tartare.
Entirely designed to your wishes, like solid and sugar content
Improved emulsifying characteristics to produce a thicker heat-stable mayonnaise.
Our long shelf life, ambient alternative for salted or sugared egg yolk.
Improved emulsifying characteristics to produce heat-stable mayonnaise.
Strong foam combined with excellent foam stability.
Within the egg white powders, the best option for a long shelf life in products like foam kisses
The product combines a High foam volume with less drip and good foam strength
The standard for foaming in products like meringues and foam kisses
The solution to meet challenging conditions in food.
Gives an aerated and strong texture without collapsing.
Our egg white powder HG is recognised world-wide as the best gelling powder
Combines strong gelling with an excellent elasticity
used in applications where binding is necessary without gelling
85 % protein on dried basis
The purest egg protein available worldwide with a protein content of 93%
Extracted from egg white and purified under GMP conditions
Entirely designed to your wishes. Excellent to be used in bakery products
A good choice for mayonnaise and sauces. Blends with egg yolk are possible
Designed to your wishes, like solid and sugar content. Blends with egg yolk are possible
The economical alternative for whole egg, with or without salt or sugar, in bakery products
Perfect to be used in egg salads and other convenience products
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