Dehydrated Egg Applications

Egg products are utilized in a multitude of food products as functional, nutritional and flavor contributors.

  • Egg yolks used for enriching and coloring in pasta and baked goods; emulsifying mayonnaise, sauces and dressings; flavor in custards, ice creams and pound cakes.
  • Whole eggs including Hentex blends used for structure building and water binding in baked goods; emulsifying mayonnaise, sauces and dressings; enriching pastas.
  • Egg whites act as fat replacers in low fat formulations; foaming and structure building in confections and baked goods; binding of pastas, breadings and meat products; nutritional fortification of foods and beverages.

Major Markets

  • Breakfast Items
  • Bakery Goods
  • Baby Foods
  • Pasta Products
  • Mayonnaise
  • Salad Dressings
  • Confectionery
  • Fat Replacers
  • Sport/Nutritional Beverages
  • Frozen Beverages
  • Ice Cream
  • Meat & Meat Substitutes
  • Poultry
  • Seafood
  • Dry Mixes
  • Sauces & Gravies
  • Batters & Breadings
  • Supplementary Feeding