De-sugared hen eggs and powdered hen egg yolk
Products designed for the most demanding customers who need powdered egg and powdered yolk with high baking properties. Dedicated to the confectionery and bakery industry. Due to its properties, it allows the production of products with specific properties characterized by better parameters in terms of viscosity, consistency and structure of the final product.
Due to the partial or complete elimination of glucose, the product has the following features:
- glucose present in the product does not react with proteins, thus it does not decrease their solubility, which results in greater stability during storage,
greater microbiological safety of the product, because microorganisms lose an easily digestible source of energy in the form of simple sugars,
during storage, the Maillard reaction does not occur, which, even if the conditions are appropriate, may take place to a small extent, causing a change in color, taste and a decrease in solubility,
in the case of unsweetened bakery and confectionery products, no Maillard reaction occurs during baking, which would come from the egg ingredients, and therefore no unpredictable color or flavor is produced.