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

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