Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Supplied By
- Food Ingredients Functions
- Country of Origin
- Canada
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Functionality Benefits Aeration Promotes air cell stability
Water Binding Strong affinity to hold and control moisture, preventing syneresis
Emulsification Prevents oil/water separation during processing and storage
Texture Creates tenderness and imparts desirable eating quality
Crumb Structure Builds and maintains strength through processing or baking and shelf life
Freeze Thaw Stability Prevents water separation and migration upon thawing
- Product Features
• Replaces up to 100% of egg solids in select formulations offering numerous benefits and functional attributes
• Replacement and replacement levels will depend on individual product formulations
• Kosher product available
• Easily incorporated into or in combination with dry ingredients in formulation
• Good nutritive content and excellent protein source; whey proteins are one of the most nutritional natural proteins around
• Positive nutritive benefits over whole egg solids, lower in cholesterol and fat
• Does not contain egg nor derived from egg; hence, no egg allergens
• Exhibits good viscosity and emulsification properties
• Powder format offers advantages:
• 545 day shelf life
• No refrigeration required
• Reduces scheduling conflicts / problems
• Ease of handling
• Potential for substantial savings over egg
Applications & Uses
- Markets
- Applications
- Segments
- Applications
- Food & Nutrition Applications
- Recommended Applications
Cookies & Biscuits
- Replaces 100% of liquid whole egg in most recipes
- Works for wire cut, soft/chewy or frozen dough for in-store baking
- Improves freeze/thaw stability and helps cookies stay moist
Pancakes & Waffles
- Moisture control, structure & eating quality
- Improves frozen shelf-life stability
- Allows complete egg-free mix
Processed Meats, Meatballs & Patties
- Binding, emulsification and structure
- Improved yield from moisture control and fat retention during cooking
Pet Food (chunk, chew, semi-moist)
- Improves binding, moisture retention and eating quality in dry and moist food products
- Assists in reducing fat & enhancing protein
Quiche, egg fillings, cheesecakes
- Reduced shrinkage during shelf life
- Improved moisture control reducing migration into crust
Batters & Breadings
- Provides binding and aeration
Cakes (sponge, pound, sheet) & Muffins
- Aeration, air cell stabilization and crumb structure
- Machinability for slicing
Properties
- Physical Form
- Appearance
- Homogenous powder
- Flavor
- Clean, bland, slight dairy, slightly sweet
- Note
Analytical Data
* Parameter is not part of QC release criteria and is provided for information only. The data for this parameter is validated annually via a random check program and additional test results from other parameters listed above.
Nutritional Information
* Data based on analysis and calculations.
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
Available in 20 kilogram net, poly-lined, multi-wall kraft paper bags.
Storage & Handling
- Storage and Shelf Life Conditions
To maintain optimum flavor and quality of product, transport and store in a cool (10 to 25°C), clean, dry (RH <65%) environment. Product should not be exposed to direct sunlight, strong odors, or open air for extended periods of time. Frequent rotation of stock is recommended for freshness of flavor and product. Shelf life under recommended storage conditions: 545 days.