• Home
• About
• Markets and Services
• World Cover
• Press
• News
• Intranet
• Contact

Regular EAP-R: in all applications where egg albumen is required
Instant High Whip EAP-HW: Re-hydrates easily, produces no lumps and no dust. It exhibits very good whipping properties (mainly used in bakery/pastry products (biscuits) as well as in confectionery.
High Gel EAP-HG: is used as a binding agent with a much better gel strength than fresh liquid egg white (mainly used in meats, fish and potato mixes)
Instant High Gel EAP-HG: Re-hydrates easily, produces no lumps and no dust. It is used as a binding agent with a much better gel strength than fresh liquid egg white at the same pH and used in meats , fish and potato mixes.
Instant Super High Gel EAP-SHG: re-hydrates easily, produces no lumps and no dust. It is used as a binding agent with a much better gel strength and water binding capacity than fresh liquid egg white and EAP-HG at the same pH. Is mainly used in vegetarian formulations such as fish and meat analogues (surimis).

All our products go through a srict and severe quality control  to suit the most acute and specific needs of our customer’s food security legislation or philosophical requirements