Albumin Powder

It is a source of protein, used as an aerating agent in foams, mousses and meringues.

Powdered Egg

It is used in baking to provide structure, binder, emulsifier, colorant, and adds moisture to the crumb.

Egg Substitute

Powdered product to replace egg in pastries and pancakes, free of egg allergens.

Yolk

Application in foods such as mayonnaise, sauces and dressings as an emulsifier, providing greater resistance to sudden changes in temperature.