EAP is produced by breaking and separating fresh eggs in a high-speed machine. Then the glucose is taken out of the egg by means of yeast fermentation spray drying and hot room pasteurization egg yolk which is a contaminant for whipping. Gel-strength properties are carefully inspected and removed in the separations process. This product is available in 3 grades-standard, hi-gel, and hi-whip. Foam stability for the high whip product is excellent. Gel strength of the hi-gel product is normally in the range of 350-400gm, though a high gel-strength product can also be made of special requests.
APPLICATION
This ingredient is used in multiple industries like bakery/confectionery, fish, meat, and other food supplement industries. Powdered egg whites are often used to stabilize foams such as whipped cream, meringue, and mousse. They can also be used to give texture to baked goods.
