Egg Powders
We have a full selection of egg powders, all of which are produced in the EU. We offer a choice of powders and specifications, including Free Range, Barn, and Caged eggs, depending on your requirements. We also have several speciality powders based on egg albumen and egg yolk for specific uses, such as confectionery and mayonnaise.
Organic egg powders are also available and are produced in the EU.
In addition to our standard egg powders, we have specifications available for special uses. Egg yolk is heat sensitive, so we have a grade developed for use in products such as sauces that will be retorted or given other heat treatments.
We also have high whip albumen, designed specifically for meringues and low whip albumen, where the binding properties of egg protein are the main requirement. We also supply crystal egg albumen, which is the traditional ingredient in mallows and teacakes.
Our current selection includes:
Whole Egg Powder
Used in cakes and many other baked goods where the nutritional benefits of whole egg are required.
Egg Yolk Powder
Useful in products where a yellow colour is desirable, such as pasta.
Egg Yolk Powder HS
Specially formulated for products such as mayonnaise or where the end product is to be retorted.
Egg Albumen – Standard
Used where whip and volume are desired.
Egg Albumen – High Whip
To be used where a particularly high whip or aeration is required.
Egg Albumen – High Gel
Formulated so that the high protein of egg white can be obtained and used as a binder.
Egg Albumen – Crystal
A specialist ingredient for mallows, teacakes and other goods where a fluffy texture is desirable.
All of the above can be supplied from Barn eggs or Free-Range eggs, with appropriate certification.