Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts
INTEROVO EGG GROUP B.V. Company Logo

INTEROVO EGG GROUP B.V. PROTEIN POWDER

Interovo Egg Group B.V. Protein Powder has two main streams in terms of application. It is widely used as a binding agent in the meat and fish industry, such as binding paneer, but also as a reinforcement of surimi. In addition, egg white is widely used for making egg white foam. When it comes to protein foam, one should think in particular of macarons and meringue. Protein is also very well suited for making all kinds of confectionery products fluffier.

Functions: Binder

Physical Form: Liquid

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Origin

    Animal Origin

    Food Ingredients Functions

    Binder

    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Binders & Disintegrants

    Food Ingredients — Whole Foods, Extracts & Premixes

    Egg Products & Extracts

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Convenience Foods,

    Meat, Poultry & Seafood

    Food & Nutrition — Nutrition & Well Being

    Functional Foods

    Food & Nutrition Applications

    Dried Egg Products,

    Processed Meat Products,

    Processed Seafood,

    Protein Powder

    Properties

    Physical Form

    Liquid

    Packaging & Availability

    Availability

    Liquid protein is available with and without an anti-caking agent and in all types of farming. For extreme whippability there is egg white crystal. More information can be found under specialties.

    Packaging

    12.5 kg bags, 25 kg boxes