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.