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    Egg White Crystals

    Egg White Crystals

    Egg white crystals are dried in ovens under very mild conditions. This keeps the foaming characteristics at its best. Combined with a lower pH for a strong and stable foam, egg white crystals are the best option for high foam volume and a good foam stability, thus giving long shelf-life to products like fo...

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    Egg white powder High Gel

    Egg white powder High Gel

    Our egg white powder High Gel is recognised world-wide as the best gelling powder. Therefore, this product helps you to save costs in your end product formulation. The product is designed for the ham & sausage industry and vegetarian meat analogues, but is also a good choice as gelling agent in surimi ...

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    Egg Protein Isolate 90

    Egg Protein Isolate 90

    Our Egg Protein Isolate 90 is the purest egg protein in the world. Purified to give an extremely neutral taste, less salt, and with a guaranteed protein content of 93%. The best you can get, and free from sugar, free from lactose and free from gluten. The product is agglomerated for better handling, less d...

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    Egg protein concentrate 80

    Egg protein concentrate 80

    Egg protein is the golden standard for protein intake. A higher protein quality compared to other animal or plant based protein. Our egg protein concentrate has guaranteed 85% protein on dried basis. The product is pure protein, so no sugar, no lactose, no gluten. The product is agglomerated for better han...

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    Lysozyme Lysophar-HQ

    Lysozyme Lysophar-HQ

    Lysophar-HQ® is the brand name for our pharmaceutical lysozyme. Lysozyme is extracted from egg white and purified under GMP conditions. It is used as an Active Pharmaceutical Ingredient (API) in nasal and throat preparations, but also as anti-bacterial, in dental care, or as an alternative for antibiotics ...

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    Egg white powder High pH (HPH)

    Egg white powder High pH (HPH)

    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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