(EWP – HW) rehydrates easily, produces no lumps and no dust due to its agglomerated spray dried egg powder particles. This type of EAP is produced to maximize the foaming volume of your product. The foam volume and stability are excellent. The advantage of this product is especially the good water binding abilities.


(EWP – HW) is mainly used in bakery/pastry products as well in confectionery and dessert production.

Potato products, Meat and fish, Vegetarian, Confectionery, Noodles, Weight and performance management, Industrial Bakeries.