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Egg Liquid
- EYP can be used in formulations where emulsifying properties, colour, texture and mouth feel characteristics are important such as mayonnaises, dressings, sauces, spanish bread, croissants, pasta and ice-cream.
Egg Yolk Liquid with 10%
Product Code -Y1011
EAL is used for formulations where the foaming and whipping of the egg are important such as bakery products(meringue,cake,bakery mixes)etc..,
Egg Yolk Liquid with 11%
Product Code - Y1002
EAL is used for formulations where the foaming and whipping of the egg are important such as bakery products(meringue,cake,bakery mixes)etc..,
Egg Yolk Liquid with 14%
Product Code - Y1003
EAL is used for formulations where the foaming and whipping of the egg are important such as bakery products(meringue,cake,bakery mixes)etc..,
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