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Eggs are one of the most important foods in the world, creating life and providing important nutrients for the human body, such as proteins, amino acids, lipids, minerals and vitamins.
Eggs can be used fresh, liquid and powdered, the latter being the safe and convenient way for use in the food industry. Egg powders are natural products obtained from fresh eggs. The production process includes mechanical crushing, filtration, homogenization, pasteurization, cooling and drying. It can be dried as egg powder melage or separated as yolk and white.
Egg powders offer many advantages to food manufacturers, such as long shelf life, easy dosing and storage. Its use minimizes the risk of errors and marriage, and ensures food safety. Egg substances and high quality egg powder increase the quality of the final product.
Whole Egg Powder (WEP)
Bakery, confectionery as biscuits, cookies , cakes, sponge cake, pasta, omelets and other foods.
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Egg Yolk Powder (EYP)
Mayonnaise, sauces, dressings, salads, creams, ice cream, emulsion products, dry soups, dry mixes, cosmetics and others.
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Egg White Powder- Albumen Powder (EWP-AP)
Meringues, nougat, white balls, diet foods, sea foods, surimi, processed meat products and others.
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This website was prepared under project number: BG-RRP-3.005-4379
Name of the project: "Solutions in the field of information and communication technologies and cyber security in small and medium-sized enterprises"
