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.
This means it enable you to create meat-like textures, making it a principal ingredient for meat, fish and many vegetarian products. For products that need a specific bite we can adjust our egg albumen powders up to your requirements.
By adjusting pH and hot room treatment we offer a wide variety of egg albumen powders to suit all your creations.