Egg powders
Dried egg products are especially useful in case there is a lack of refrigerated storage space, request for long shelf life, preparation of dry mixes or when long distances need to be covered. For the production of egg powder, the water part is subtracted from the liquid egg, leaving behind a powdered substance
Powdered whole egg is mainly used in preparing bakery products. After adding the right amount of water the natural balance of a whole egg is restored. By pasteurizing the whole egg, it is safe to use.
Whole egg is available with and without anti-caking agent and available as enriched cage, barn, free range and organic.
Packaging 12.5kg bags, 25 kg boxes
Dried egg yolk is used in preparing ice cream, eggnog and sauces. Because of the relatively high fat content in egg yolk the sauces get a nice and stable texture. For preparation of sauces in a hot process, NIVE produces a heat stable egg yolk. In bakeries, the egg yolk can be used as a glazing agent.
Dried egg yolk or egg yolk powder is available with and without anti-caking agent and available as enriched cage, barn, free range and organic.
Packaging 12.5kg bags, 25 kg boxes
Dried egg white or egg white powder has two main types: high whip and high gel. The high gel egg white is mainly used as binding agent in meat and fish products. The high whip version of the egg white powder is used to create high volume and stable egg white foam. The foam can be used in production of meringue, macarons etc. Also for getting just that extra bit of air in pastry, egg white is a great ingredient.
Liquid egg white is available with and without anti caking agent and as enriched cage, barn, free range and organic. For extreme application that require egg white foam NIVE has egg white crystals. More information about egg white crystals can be found under specialties.
Verpakking 12,5 kg zakken, 25 kg dozen
Within the group of users of egg powders there is a growing demand for specific recipes. Preparation and products dedicated for individual production processes. Most of these recipes entail the addition of salt, sugar or other (natural) additives. In close cooperation with our clients NIVE is always looking for the best and most efficient solutions.
A frequently used specialty is heat stabilized egg yolk StabilEgg®. StabilEgg® is an enzyme treated egg yolk with added salt specifically designed for warm production processes. The addition of enzymes prevents separation of ingredients and makes the production of mayonnaise and other sauces a lot less complicated.
For production that requires extreme whipping, NIVE has developed egg white crystals. By using a special drying process and subsequent heat treatment, egg white crystals can be turned into a very light and highly stable egg white foam. This product is especially suited for production of angle kisses, meringues and macarons.
