EggXellent Gel® from egg-white powder
EggXellent Gel® from egg-white powder gives vegetarian and gluten free products an extraordinary bite
Egg-white protein is an increasingly popular ingredient in food products. Used to replace animal protein in vegetarian snacks and burgers, it is a good alternative to gluten protein in bread, cookies and other products for people with a gluten allergy. EggXellent Gel®, developed by Bouwhuis Enthoven, provides structure and gives products an extraordinary bite.
In a recent comparison of 10 different high-gel, egg-protein powders by the independent Dutch research organization TNO, EggXellent Gel was number 1. The product delivered the most-elastic protein gel, was the fastest in clotting and had the highest gel strength (G’) when heated to 75 degrees Celsius.
EggXellent Gel® is made from fresh-egg albumin, produced by hens living in sustainable housing systems. Special machines separate the egg yolk and egg white to ensure no cross-contamination. The albumin is fermented in order to break down the glucose that is naturally present (in order to prevent an unwanted Maillard Reaction) and to break down protein molecules into compounds with the desired functional activity. After concentration and spray-drying, the protein is packaged and undergoes heat-treatment to ensure a bacteriologically-safe product.
EggXellent Gel® is available in different types, depending of the housing systems of the chickens that produced the eggs: colony, barn, free range or organic. The product can also be delivered as agglomerated powder, making it easier to dose, facilitating dispersion and avoiding dust. Religious supervision of the production process is also possible.
In a recent comparison of 10 different high-gel, egg-protein powders by the independent Dutch research organization TNO, EggXellent Gel was number 1. The product delivered the most-elastic protein gel, was the fastest in clotting and had the highest gel strength (G’) when heated to 75 degrees Celsius.
EggXellent Gel® is made from fresh-egg albumin, produced by hens living in sustainable housing systems. Special machines separate the egg yolk and egg white to ensure no cross-contamination. The albumin is fermented in order to break down the glucose that is naturally present (in order to prevent an unwanted Maillard Reaction) and to break down protein molecules into compounds with the desired functional activity. After concentration and spray-drying, the protein is packaged and undergoes heat-treatment to ensure a bacteriologically-safe product.
EggXellent Gel® is available in different types, depending of the housing systems of the chickens that produced the eggs: colony, barn, free range or organic. The product can also be delivered as agglomerated powder, making it easier to dose, facilitating dispersion and avoiding dust. Religious supervision of the production process is also possible.