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Egg Globulin - our company: high quality, exclusive production of foods with long shelf life

our company is leader in the field of egg globulin treatment and particularly in the drying process of foods with long shelf life and with binding properties. On our website you can browse through the vast catalog of applications in manufacturing biscuit batter and meringue powder egg whites.

Drying Process and conservation of egg globulin

The complete specialization of our company in the field of foods with long shelf life means we are dedicated to providing the best input for each type of production, thus personalizing our drying process to fit every requirement. Here you will find information about the production of meringue powder egg whites and the binding properties techniques that preserve egg globulin.

meringue powder egg whites with binding properties and for biscuit batter

our company was born in 1993 as one of the most innovative realities of the country in the egg globulin conservation industry and that of foods with long shelf life. Our staff will help you identify the grade of ovoalbumen drying that best meets your needs. The best results are obtained through our in-house designed processing systems, aimed at increasing shelf life and providing great powdered eggs.

Trusted foods with long shelf life and biscuit batter

Trust our company with all your requests of foods with long shelf life, you will find a highly professional and qualified staff, with vast experience in egg globulin and its drying process. Check right now the vast range of applications such as biscuit batter.

Powdered Egg Whites | Dried Egg Whites | Sorbet Powder | Egg White Protein | albumen Production | Long Shelf Life Products | Other pages...