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Egg white powder
Egg white powder Gel (HG), with distinctive binding properties. Eggxelent gel can be used in meat and fish products.
Egg white powder Low Whip (LW), a product with relatively little foaming. For applications in pasta, potato products, sports drinks et cetera.
Protein powder High Whip (HW), for good foaming characteristics in confectionery.
Protein powder High pH (HPH), a particular protein powder, with good water binding properties and a flexible structure. For application in noodles and vegetarian products.