Egg powders
Dried egg products are particularly useful when there is no room for sufficient refrigeration, a demand for a long shelf life, in the preparation of dry mixes or if it has to be transported over long distances. In the case of egg powder moisture is removed from the egg product to give a dry powder.
Whole egg powder is used mainly in the preparation of bakery products. After adding water the whole egg powder contains the natural balance in the egg. The product is pasteurised to guarantee it is safe to use.
Whole egg is available with and without the addition of an anti-caking agent and is also available from all laying systems.
Pack 12.5 kg bags, 25 kg cartons
Production company BV Nive, Van den Burg BV
Dried egg yolk is also used in the preparation of ice cream, egg nog and in particular sauces. The relatively high fat content of egg yolk gives a lovely creamy and solid texture. For hot preparation of sauces there is stabilised egg yolk powder. In the bakery sector egg yolk is also used a lot as a glaze. Glazing with egg yolk gives the products a lovely dark and crispy crust.
Dried egg yolk is available with and without the addition of an anti-caking agent and is also available from all laying systems.
Pack 12.5 kg bags, 25 kg cartons
Production company BV Nive, Van den Burg BV
Dried egg white has two main outlets as regards application. It is often used as a binder in the meat and fishing industry for example to bind breadcrumbs but also to reinforce surimi. In addition egg white is often used to make whipped egg whites. Uses for whipped egg whites include for example macaroons and meringue. Egg white is also very good for making all sorts of confectionery products lighter.
Dried egg white is available with and without anti-caking agent and from all laying systems. For extreme whippability there are egg albumen crystals. More information can be found under specialities.
Pack 12.5 kg bags, 25 kg cartons
Production company BV Nive, Van den Burg BV
Within the group of users of egg powders there is a growing demand for specific recipes. Preparations aimed at an individual production process. Many of these recipes concern the addition of salts, sugars and other (natural) preservatives. In cooperation with our customers we are always looking for the best and most efficient solutions.
One much demanded speciality is the stabilised egg yolk powder StabilEgg®. StabilEgg® is an enzyme treated egg yolk powder with added salt especially for the preparation of cold sauces such as mayonnaise. The addition of enzymes prevents the separation of ingredients during preparation and makes it a bit easier to produce the best sauces.
For applications where extreme whippability is required, the product egg albumen crystals has been developed. Due to a special drying process and subsequent heat treatment an egg white product is produced that after adding water can be whisked in an instant into a very light and extremely stable whipped egg white with a long shelf life. This is in particular intended for production of chocolate coated marshmallows, meringue and macaroons.
