Egg Albumen Powder

EAP High Gel is used as a binding agent with a much better gel strength than fresh liquid egg white at the same pH.
During heat – induced denaturation, EAP – High Gel coagulates in a pseudo- crystalline lattice (as opposed to fresh egg white which coagulates as an amorphous material).
This confers to the gel a very good resistance to stretching, bending and shearing.
EAP – High Gel is mainly used in meat products (sausage, luncheon meat, hams), fish products (fish cakes, crab sticks, surimi) and potato mixes, where good binding and water retention are necessary.
EAP High gel can also be used to produce stable oil based emulsions.

It is mainly used in Meat and Fish products.

It is mainly used in Bakery, Pastry &etc.

It is used in meat Sausages, hamburger, hams.