Factsheets &
Certificates
Explore the factsheets & certificates for customers on the technical information per product, the production process and the high standards we guarantee.
Factsheets
Egg Albumen Powder
HIGH GEL (EAP-HG)
EAP-HG is mainly used in meat (sausages, hamburger, ham), fish cakes, crab sticks, surimi and meat replacers, where good
binding properties and water retention are necessary.
Egg Albumen Powder
HIGH GEL INSTANT (EAP-HGI)
EAP-HGI is mainly used in meat preparations (sausages, hamburger, ham), fish cakes, crab sticks, surimi and meat replacers. EAP improves the binding capacity and increases the water retention.
Egg Albumen Powder
HIGH WHIP INSTANT (EAP-HWI)
EAP-HWI is mainly used in bakery/pastry products as well in confectionery (nougat, meringues, macarons, marshmallow,…) and dessert production (chocolate mousse, zephyr,..).
Egg Albumen Powder
HIGH WHIP INSTANT CLEAN LABEL (EAP-HWICL)
EAP-HWICL is mainly used in bakery/pastry products as well in confectionery (nougat, meringues, macarons, marshmallow, zephyr and dessert production (chocolate mousse,…).
Egg Albumen Powder
HIGH WHIP INSTANT CL SL (EAP-HWICLSL)
EAP-HWICLSL is mainly used in bakery/pastry products as well in confectionery.
Egg Yolk Powder
RETORTING (EYP-MRT)
EYP-MRT can be used in the production of heat stable emulsions as sauces ( eg. bearnaise, Hollandaise sauce) , dressings and mayonnaise. EYP-MRT allows the reduction of the yolk dosage in a mayonnaise recipe as it has a higher emulsifying capacity than plain salted egg yolk.
Egg Albumen Powder
REGULAR (EAP-R)
EAP-R is broadly used in the confectionery and bakery sector. Neither the foaming or gelling properties are emphasized with this type of powder.
Egg Albumen Powder
REGULAR SPECIAL (EAP-RS)
EAP-RS is mainly used in the production of meat analogues which are filled and cooked in vegetarian sausages. Less air bubbles result in a higher yield of the sliced sausages and better visual look of the filled and cooked sausages.
Egg Albumen Powder
SUPER HIGH GEL (EAP-SHG)
EAP-SHG can be used in meat (sausages, hamburgers, hams) and specific noodle preparations where a high pH is maintained in the recipe. EAP-SHG is also used in gluten free bakery preparations to mimick the gluten proteins during the baking process.
Egg Albumen Powder
SUPER HIGH GEL INSTANT (EAP-SHGI)
EAP-SHGI can be used in meat (sausages, hamburgers, hams) and specific noodle preparations where a high pH is maintained in the recipe. EAP-SHGI is also used in gluten free bakery preparations to mimick the gluten proteins during the baking process.
Egg Albumen Powder
SPORT PLUS (EAP-SPORT PLUS)
EAP-Sport PLUS is mainly used to reinforce the protein content of powder mixes in functional food for athletes, endurance sport and also for protein enrichment of food for elderly people.
Egg Yolk Powder
(EYP)
Suitable for production of mayonnaise, sauces, icecream, bakery products
Whole Egg Powder
(WEP)
WEP is used in the bakery, ice cream, sauce and mayonnaiseindustry. WEP can be used in the production of dry ready-to-use mixes for the bakery sector.
Whole Egg Powder
EXTRA CAKE (WEP-EC)
WEP-EC can be used in the production of dry ready to use mixes for the bakery sector where an excellent baking functionality is required during a long shelf life.
Discover our certificates.
As a customer of Pulviver, you benefit from regular quality controls. This ensures that every product produced by Pulviver meets the highest quality standards.
KAT
Valid until: 31/12/2025
Verein für kontrollierte alternative Tierhaltungsformen
Halal HFCE
Valid until: 20/12/2025
Halal Food Counsil of Europe
Bio
Valid until: 31/12/2026
BRC
Valid until: 06/04/2026
Global Standard for Food Safety
Kosher
Valid until: 31/07/2026
AEO
Valid until: 31/12/2025