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Egg Yolk Powder
- 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.
It is mainly used in Pasta, Mayonnaise, Sauces, Ice Cream.
Mayonnaise, Dressings, Sauces, Spanish bread, Croissants, Pasta and Ice cream.
It is mainly used in Pasta, Mayonnaise, Sauces, Ice Cream.
It is Mainly Used in Mayonnaise, Sauces, Dressings, Emulsified Systems.
It is Mainly Used in Pasta, Mayonnaise, Sauces, Ice Cream.