Egg white crystals are dried in ovens under very mild conditions. This keeps the foaming characteristics at its best. Combined with a lower pH for a strong and stable foam, egg white crystals are the best option for high foam volume and a good foam stability, thus giving long shelf-life to products like foam kisses and nougat. The product is available in three particle sizes: medium (appr. 2 – 8 mm); fine (appr. 1 – 2 mm) and XF (ground crystals, less than 0,25 mm). The product can be produced from eggs coming from cage, cage-free, free range or organic housing systems.