BK Ingredients offers quality egg powders,
lecithins and functional plant proteins for the EU and UK market.
Our ingredients are indispensable for the texture and taste experience of all kinds of products, from mayonnaise to vegetarian burgers, and from pastry to meringues. Besides traditional egg powders and lecithins we also develop and supply egg replacers and plant protein ingredients, to produce vegan cakes, burgers and sausages.
With the four main physical properties of eggs in mind – emulsifying, baking, gelling and foaming – we can create custom made blends for each application. Building on our expertise we can advise you on recipes that will get you the desired results.
We offer custom made blends for all your creations
Egg albumen powder – high gel
Surimi | Ham | Veggie burgers | Sausages
Egg albumen powder with gelling properties enables you to give your food products more ‘bite’. It contains one of the most valued properties of egg white, namely the ability to coagulate and form a gel.
Egg albumen powder – high whip
Tiramisu | Merengue | Angel kisses | Zefir | Berliners
Egg white has unique, indispensable properties to produce stable foams. Our egg white powders enable confectioners to create the most beautiful looking food products.
Whole egg powder
Sponge cakes | Muffins | Quiches | Crêpes | Biscuits
Whole egg powder is a staple in the baking industry. Thanks to our many years of experience in this field, we produce a wide variety of egg powders that answer any requirement in the bakery segment.
Egg yolk powder
Mayonnaise | Béarnaise | Hollandaise | Aïoli
Egg yolk acts as an emulsifying agent, creating smooth sauces out of fluids and fat. Our enhanced heat stable egg yolk powders also enables you to produce reheatable and microwaveable sauces.
