Products

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.

INTEROVO EGG GROUP B.V. Whole Powder is mainly used in the preparation of bakery products. The whole egg powder contains the natural balance in the egg after adding water. Due to the pasteurization of the product, it is guaranteed to be safe for use.

INTEROVO EGG GROUP B.V. Egg Yolk Powder is not used in the preparation of ice cream, eggnog and especially sauces. The relatively high fat content of egg yolks creates a nice, smooth and firm structure. Stabilized egg yolk powder is available for warm preparation of sauces. In the bakery sector, egg yolk is also widely used as a coating agent. Smoothing with egg yolk gives the products a nice dark and crispy edge.