Egg white powder High pH (HPH)

Product description

Egg white powder High pH combines gelling with elasticity, and is therefore a good option for noodles, but also for softness in gluten free bread. The product is agglomerated for better handling, less dust and better solubility.
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Specifications

Categories Emulsifiers / Lecithins; Proteins
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from Netherlands
End-Use Categories Bakery; Meat & meat products; Pet Food / Animal Nutrition; Proteins; Ready meals
Certifications GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Vegetarian

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