Products & Applications
Pulviver offers different products such as: classical whole egg powder, egg yolk powder retorting and egg albumen powder. These products come in different forms and varieties such as instant powder, high gel powder, high whip.
Whole, Yolk & Albumen
Pulviver is the proud supplier of several varieties of egg powders. Whole egg powder (WEP-R) is used in classical food applications where rising qualities are not essential, such as crackers, cookies and pasta.
Egg yolk powder (EYP) can be used as a substitute for fresh egg yolk to obtain colour, texture, and emulsion capacity. Egg yolk powder is most frequently used in mayonnaise, dressings, sauces and croissants.
Egg Yolk Powder Retorting (EYP-MRT) is a variety of egg yolk powder used specifically in emulsions produced industrially at extreme temperatures (sterilisation, retorting, pasteurisation). It also serves as a natural bread stabiliser as it slows the retrogradation of starch.
Finally, Pulviver produces a broad range of Egg albumen powders (EAP). Uses range from fish, meat, and potato preparations to bakery and pastry products.
Instant, High Gel & High Whip Egg Powders
Tailored for every application
These different types of egg powders also exist in a variety of forms. As instant powder, they are ready to use: all you have to do is add water.
High gel powder has properties that allow it to bind rapidly with other ingredients, while the high whip variant produces a larger density of the desired product.
Obviously each form corresponds with a unique use.
High-Gel Egg Powders for Emulsifying and Binding
The Secret to Stable Sauces and Firm Meat Products
Emulsion
High gel albumen powders (EAP HG – HGI) assist the process of dispersion in producing stable, oil-based emulsions. The powder maximises the amount of oil that can be added (also known as emulsion capacity), proving to be a pivotal ingredient in dressings, sauces, mayonnaises and the likes. Egg yolk powder retorting (EYP – MRT), another type of powder, is a key ingredient in industrial emulsions: being capable of withstanding high temperatures, the emulsion can be heated to an extreme degree without breaking.
Binding
High gel albumen powders (EAP HG – SHG – HGI – SHGI) are tremendous binding agents, with a far stronger gel strength than liquid egg white at the same pH. When heated, high gel powders form a crystalline-like structure, making the gel resistant to stretching, bending and tearing. As they bind well and are highly capable of retaining water, EAPHG powders are a key ingredient in meat production (sausages, hamburgers, hams, …) as well as vegetarian preparations (soya, sausages, hamburgers, …).
Egg Powders for Baking, Pastry & Confectionery
High whip & whole egg Options
Baking
High whip albumen powders (EAP HW – SHW – HWI – SHWI) have great whipping properties, comparable to a fresh liquid egg at the same pH. Upon mixture, they yield a large volume of foam, making it an essential ingredient in bakery and pastry products (such as biscuits), as well as confectionary (marshmallows, meringues, mousse, …). Each variant of powder has a different foam density (the amount of air that is contained within the protein structure) and foam stability (how long foam will maintain a certain density).
Whole eggs
Whole egg powders (WEP – R – HG) replace the liquid whole egg. This is especially useful in industrial bakeries. A large range of cakes can be made with whole egg powders.