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INTEROVO EGG GROUP B.V. PROTEIN POWDER
Interovo Egg Group B.V. Protein Powder has two main streams in terms of application. It is widely used as a binding agent in the meat and fish industry, such as binding paneer, but also as a reinforcement of surimi. In addition, egg white is widely used for making egg white foam. When it comes to protein foam, one should think in particular of macarons and meringue. Protein is also very well suited for making all kinds of confectionery products fluffier.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Food
- Convenience Foods
- Meat Poultry & Seafood
Food & Nutrition — Nutrition & Well Being
- Functional Foods
Product Families
Food Ingredients — Functional Additives
- Binders & Disintegrants
Food Ingredients — Whole Foods, Extracts & Premixes
- Egg Products & Extracts
Other characteristics
- Functions
- Binder
- Markets
- Food & Nutrition
- PACKAGING
- 12.5 kg bags, 25 kg boxes
- Availability
Liquid protein is available with and without an anti-caking agent and in all types of farming. For extreme whippability there is egg white crystal. More information can be found under specialties.
- Technology
- Food Ingredients
- Ingredient Origin
- Animal Origin
- Food Ingredients Functions
- Binder
- Food and Nutrition Applications
- Dried Egg Products
- Processed Meat Products
- Processed Seafood
- Protein Powder
