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 can develop compounds for mayonnaises from a 5 to 80% fat content with the viscosity you require.

Whole egg powders can be co-dried with sugars, sweeteners, salt or other ingredients.

For products that need a specific bite we can adjust our egg albumen powders up to your requirements.

For creating a stable foam to make a meringue for example, it is possible to adjust our drying or hot room parameters to meet your needs.