Egg white powder

Ovoteam offers a range of technical white powders that meet the different needs of the food industry thanks to microbiological control of egg products, Ovoteam produces an excellent "separated from the egg".

Standard white powder - 8500
Egg white powder is ideal for applications in pastry, confectionery, charcuterie, pasta and ready meals. Egg white protein is considered a nutritional reference protein.
12kg of powder can reconstitute 100 kg of pasteurized egg white.

Shelf life: 36 months
Packaging: 25kg

White powder "OVOGEL" - 8501
Ovoteam has designed, thanks to a treatment process without additives, a egg white powder with gelling properties, with a gel strength 4 to 6 times greater than pasteurized liquid egg white. OVOGEL is suitable for the manufacture of cooked and gelled products such as charcuterie products, ready meals, fish preparations and vegetable preparations.
12kg of powder can reconstitute 100 kg of pasteurized egg white.

Shelf life: 36 months
Packaging: 25kg

White powder "OVOMOUSSE" - 8502
Ovoteam offers "Ovomousse" white powder with a high expansion power. This white powder makes it possible to obtain a volume of foam 2 to 3 times greater than pasteurized liquid egg white: "Ovomousse" ensures excellent stability. Pastry powdered egg white is suitable for the production of whipped products such as biscuit products, frozen preparations, pastry ice cream, mousses, meringues and confectionery products (nougat, marshmallows, macaroons, etc.).
12kg of powder can reconstitute 100 kg of pasteurized egg white.

Shelf life: 36 months
Packaging: 25kg