Why is Egg Powder appreciated?

 The binding property of Yolk and White proteins for pastry and delicatessen.

 The whipping property of White proteins used in biscuit making, pastry, confectionery and prepared food.

 The emulsifying property and the stability given by the Yolk viscosity to emulsions.

 The crystallisation control of White in confectionery.

 The natural colouring property of egg pigments, highly appreciated in biscuit making, pastry, pasta and sauces industries.

 The flavouring property of Whole and Yolk.

Applications and Markets

Egg is a multifunctional ingredient, that is to say it can perform simultaneously several technological functions in an elaborated food product. Its emulsifying, whipping, gelling, thickening, colouring and flavouring properties make it a basic component of the domestic cooking and food industry.

More precisely, egg Yolk is the emulsifying agent par excellence, while egg white is a reference in terms of whipping. On an industrial scale, the egg is processed into egg products called “of first process” (Dried egg Whole, Yolk or White)

This fairly new industry has experienced a significant growth in the last couple of years. The knowledge about components, egg structure and the understanding of the mechanisms at play during thermomechanical treatments, coming from research developed in the last twenty years, have enabled both the enchancement and the control of the functions of the egg components and the adaptation of the process techniques used in the egg product industry.

What is at stake for egg processors...

To meet the needs of the market egg products are mainly intended for markets such as the food industry, catering and artisans (bakers, caterers, etc.). Thus, the market evolution mainly depends on the new behaviours of the consumers and the demand of the intermediate users. Except for the USA, Canada and Japan, egg products have not become known yet in the consumer products market because of some psychological barriers and the easy domestic use of shell eggs.

The market of the Food and Artisans Industry

The market of the Food and Artisans Industry tends towards products with better controlled bacteriological, functional and nutritional qualities.

Egg products of first process can be mixed with other ingredients for even more accurate uses (formula nucleus). Hence, they become a very specific Intermediate Food Product jointly developed with the Industrialist through a genuine collaboration and partnership.

What is a good egg product? Who is looking for what?

Eggs regain their old purpose: to be the necessary element to any culinary recipes, the ideal protein of our dishes.

 A guarantee of emulsion and viscosity for sauces or mayonnaises.

 The use of a heat-stable Yolk to make hot sauces.

 White adapted to the smoothness of pasta.

 Dried high gel White egg for surimi endowed with a texture similar to crab meat.

 Instantaneous dried egg for dried recipes and soups...

Egg products act as nutritional or functional ingredients and decline ad infinitum and always with a view of the best technic-economic ratios for the industrial user.

Each recipe has its special functional egg product:

 The good fatty acid levels for the infant nutrition

 The smoothness of a liquid Yolk for a creamy ice cream

 The aseptic fresh liquid egg in ultra-clean containers for

heat-sensitive products that will not bear a new

pasteurisation.

 Dried Whole adapted to cakes for very airy pastries such as

sponge cakes, muffins and donuts.

 Whipping White for meringues, nougats, chocolate

mousses...

 The good colour of Yolk for custards.

Small summary of the main applications: