Egg Albumen Powder (Super High Gel-Instant) is a high-protein powder that is used to make eggs (by adding water), or as an ingredient in other food products. It 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 whites at the same pH.
Egg Albumen Powder (Super High Gel-Instant) is mainly used in vegetarian preparations such as meat analogues (soya sausages, hamburgers, frankfurters, etc.), where good binding and water retention are necessary.
Pulviver is a supplier of egg powders for the food industry. Pulviver has a wide range of products such as whole egg powders, egg albumen powders, and egg yolk powders. Pulviver’s products can be used as a substitute or ingredient because of their many applications including color enhancement, improved texture, gel binding agents, pH stabilizer, bread stabilizer, and emulsion capacity.
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Pulviver vous présente la documentation dans les régions indiquées ci-dessous:
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