|
| Egg
Albumen Powders |
|
High Whip
EAP-HW |
EAP-HW exhibits very good whipping properties, much comparable to those of fresh liquid egg white at the same pH. The volume and the standing of the foam are more or less equivalent. EAP-HW is mainly used in bakery/pastry products (biscuits) as well as in confectionery (nougats, meringues, marshmallows, chocolate mousse,..), where whipping properties are necessary. |
Instant High Whip
EAP-HW |
Instant EAP-HW rehydrates easily, produces no lumps and no dust. It exhibits very good whipping properties, much comparable to those of fresh liquid egg white at the same pH. The volume and the standing of the foam are more or less equivalent. EAP-HW is mainly used in bakery/pastry products (biscuits) as well as in confectionery (nougats, meringues, marshmallows, chocolate mousse,..), where whipping properties are necessary. |
High Gel
EAP-HG |
EAP-HG 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-HG 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-HG is mainly used in meat (sausages, hamburges, hams), fish cakes, crab sticks, surimis and potato mixes, where good binding and water retention are necessary.EAP-HG can also be used to produce stable oil-based emulsions. |
Instant High Gel
EAP-HG |
Instant EAP-HG rehydrates easily, produces no lumps and no dust. It 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-HG 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-HG is mainly used in meat (sausages, hamburges, hams), fish cakes, crab sticks, surimis and potato mixes, where good binding and water retention are necessary. EAP-HG can also be used to produce stable oil-based emulsions. |
Instant Super High Gel
EAP-SHG |
Instant EAP-SHG rehydrates easily, produces no lumps and no dust. It is used as a binding agent with a much better gel strength and water binding capacity than fresh liquid egg white at the same pH. During heat-induced denaturation, EAP-SHG coagulates in a 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-SHG is mainly used in vegeterian formulations such as meat analogues (soya sausages, hamburgers, frankfurters), where good binding and water retention are necessary. |
Super High Gel
EAP-SHG |
EAP-SHG is used as a binding agent with a much better gel strength and water binding capacity than fresh liquid egg white at the same pH. During heat-induced denaturation, EAP-SHG coagulates in a 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-SHG is mainly used in vegeterian formulations such as meat analogues (soya sausages, hamburgers, frankfurters), where good binding and water retention are necessary. |
| Regular EAP-R |
EAP-R can be used in all applications where liquid albumen is required. |
| Whole Egg Powders |
|
Whole Egg Powder
WEP |
WEP is best suited for applications in industrial bakeries. WEP is spray-dried at low temperature (< 55°C) and exhibits a very high Haenni value. The large volume of virgin cakes made from WEP is a direct consequence of the smoothness of the manufacturing process. WEP has low aerobic (Bacillus) thermoresistant counts. |
Whole Egg Powder
Regular
WEP-R |
WEP-R is best suited for applications in industrial bakeries. WEP-R is spray-dried at low temperature (< 55°C) and exhibits a very high Haenni value. The large volume of virgin cakes made from WEP-R is a direct consequence of the smoothness of the manufacturing process. |
Whole Egg Powder
37.5% Sugar (Belocake)
WEP-37.5S |
The Belocake premix (WEP-37.5S) can be used in a variety of recipes for cake and biscuit where the volume and the dynamic properties (raising/rising qualities) of the eggs are absolutely essential. It is convenient for most bakery products, e.g., spanish bread, brioches, raised dough, pies, genoeses. Belocake is presented as a free-flowing powder, containing an silicate-based anticaking agent. |
Whole Egg Powder
High Gel
WEP-HG |
WEP-HG exhibits excellent emulsifying and binding properties. WEP-HG works best in sauces and dressings as well as in pasta products (macaroni, spaghetti, ravioli, and instant noodles) where it confers resistance and flexibility and improves the appearance of the final product by controlling the drying step. It also shows excellent results at cooking in omelettes, quiches, and soufflés and scrambled egg mixes. |
Columbus
High Gel
WEP-HGC |
WEP-HGC is produced from Columbus Eggs from chicken fed an exclusively vegeterian diet perfectly balanced in fats. Columbus Eggs contains 70% unsaturated fat (the healthy one) and a unique balance of omega6 and omega3 polyunsaturated fatty acids (omega6:omega3 = 1:1). Columbus Eggs are healthier eggs.WEP-HGC exhibits excellent emulsifying properties and works best in sauces and dressings when a richer source of protein than egg yolk is desirable to improve texture and body with no compromise on colour stability. |
| Egg Yolk Powders |
|
Egg Yolk Powder
EYP |
EYP can be used as a substitute of fresh egg yolk in formulations where emulsion, colour, texture and mouthfeel characteristics are important. It functions in mayonnaises, dressings, sauces, spanish bread, croissants. For use in 'long eggs', it must be ground after cooking or otherwise treated to obtain the desired meat texture reminiscent of that of a hard-cooked egg. |
Egg Yolk Powder
Retorting
EYP-MRT |
EYP-MRT is best suited for emulsions processed industrially at high temperature (sterilisation, retorting) and under high mechanical shearing. It can also be used as a natural bread stabiliser (0.1-0.2% w:w) for it retards retrogradation of starch. |
Egg Yolk Powder
Columbus Retorting
EYP-CRT |
EYP-CRT is an egg yolk powder that provides a naturally
balanced source of plant and animal-derived omega-3 fatty acids for the
manufacturing of stable and tasty omega-3 enriched foods. All omega-3
fatty acids in egg yolk are included within lipoproteins that provide
strong and long-lasting resistance against oxidation and excellent
dispersion to these essential fatty acids.
|
Origin of
w3 |
Type of
w3 |
mg
w3
per
40-g EYP-CRT |
% A.I.* |
|
Plant |
C18:3w3 |
2200 |
100 |
|
Animal |
C20/22:5/6w3 |
440 |
100 |
*The essentiality of and RDIs for omega-6 and omega-3 fatty acids. NIH,
USA, April 7-9, 1999. Simopoulos, A.P., Leaf, A. and Salem, N. Jr. (1999)
ISSFAL Newsletter, 6, 14-16.
EYP-CRT can be included in all kinds of food products
(bread, pastry, pasta, mayonnaise, dressing, dairy products, etc.) to
improve their health image with no compromise on taste, texture,
appearance and shelf life.
Once dispersed in the final food products, EYP-CRT stands
sterilisation and retorting processes. |
Columbus
EYP-C |
EYP-C is produced from Columbus Eggs from chicken fed an exclusively vegeterian diet perfectly balanced in fats. Columbus Eggs contains 70% unsaturated fat (the healthy one) and a unique balance of omega6 and omega3 polyunsaturated fatty acids (omega6:omega3 = 1:1). Columbus Eggs are healthier eggs.
EYP-C can be used as a substitute of fresh egg yolk in formulations where emulsion, colour, texture and mouthfeel characteristics are important. It functions in mayonnaises, dressings, sauces, spanish bread, croissants. For use in 'long eggs', it must be ground after cooking or otherwise treated to obtain the desired meat texture reminiscent of that of a hard-cooked egg. |
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