Egg powder, albumen

Alsiano offers a broad range of egg albumen powders (EAP) from regular egg albumen powder to special variants like e.g. high gel albumen powders and high whip albumen powders. Egg albumen powders are used in a line of applications from fish, meat, and potato preparations to bakery and pastry products.

High gel albumen powders can assist the process of dispersion in producing stable, oil-based emulsions, and high whip albumen powders have great whipping properties, comparable to a fresh liquid egg at the same pH. Upon mixture, high whip albumen powder yields a large volume of foam, making it an essential ingredient in bakery and pastry products, as well as confectionary. Each variant of powder has different foam density and foam stability.

For more information about egg albumen powders: contact Alsiano