We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Bouwhuis Enthoven BV Unveils High-Protein Egg White Ingredients For Snack Makers

August 12, 2020: 12:00 AM EST
The Dutch company’s two new egg white protein ingredients, introduced under the Eggxellent brand, are high in protein, contain no fat and carbohydrate, and offer some snack preparation benefits as well. According to Astrid Kemper of Bouwhuis Enthoven, traditional high-protein bars can pose persistent challenges, like bar hardening and off-flavors that limit shelf life and reduce sensory quality. The new egg white proteins avoid these pitfalls. The company can tailor egg white proteins to have different gelling properties that help with the binding of other ingredients and the structural integrity of food products. In addition, the whipping or foaming properties of egg whites help alleviate the often very dense and chewy structure of high protein bars. They also make it possible to create gels, mousses, and foams in layered bars. [Image Credit: © Bouwhuis Enthoven | Part of the Van Beek Group]
Gaynor Selby, "Raising the bar: Egg white proteins overcome sensory & shelf life challenges in high protein snacks", Food Ingredients First, August 12, 2020, © CNS Media
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Innovation
New Products
Savory Snacks
Geographies
Worldwide
EMEA
Europe
Belgium
Categories
Companies, Organizations
Innovation & New Ideas
Innovations
Product Launches
Products & Brands
Developed by Yuri Ingultsov Software Lab.