EWP-GF is used for its gel forming properties and water holding capacity. The EWP must be dissolved in a watery solution and the (irreversible) gel properties are created during a heating step. This type of EWP has a much higher gel strength and water binding capacity than a gel prepared by boiling liquid egg white at the same pH conditions. The gel has very good resistance to stretching, bending and shearing.
EWP-GF is a light yellow powder that has a normal egg odor and no impurities. It has good emulsification, gelling,a whipping, and water retention
. This product adds nutrition, elasticity, taste, and a longer shelf life to meat products, minced fish products, and flour made products.
EWP-GF is mainly used in meat (sausages, hamburger, ham), fish cakes, crab sticks, surimi and meat replacers, where good binding properties and water retention are necessary. This type of egg albumen powder can also be used in a batter mix for coating