Aside from the powdered egg of egg yolk, egg white, and whole egg that serves as an egg ingredient, the lineup includes original products with various features such as products with their strength during egg white gelling as well as water retention adjusted by a drying process, and products treated with Taiyo Kagaku’s original “particle fusion processing (PF processing)”. The egg white powder of Taiyo Kagaku is well-suited for powder blending thanks to PF processing, and is widely used for noodle making, confectionery, and bakery. Egg-yolk powder products with the increased emulsifying capacity of eggs are also applicable to a wide range of fields.
- Egg ingredient (powder)
- Improved texture thanks to egg white coagulation
- Water retention (protein aggregation prevention / grant resistance to freezing / grant noodles viscoelasticity / etc.)
- Emulsion stabilization (acid resistance / heat resistance)
- Modification of proteins and starch
- Adjust egg flavor
- Confectionery production
- Processed meat products
- Processed seafood
We sell different products depending on the region.
Please contact us for more information.