Eggs and Egg Proteins for On-Trend Food and Beverage Innovation

sponsored by Rembrandt
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Rembrandt White Paper

Today’s food and beverage formulators are making high-protein contents a priority in their product development efforts. Many are learning that egg products, in particular egg whites, which are basically composed of protein and water, are an economical, high-quality protein ingredient. Not only do egg products contribute complete proteins—all nine essential amino acids in the proportion that the body requires for optimal performance—to the formulation, they also provide 20-plus desirable functions ranging from aeration to ingredient binding to thickening. In this White Paper by Rembrandt, learn about two new egg products making their debut just in time for IFT. They are egg white protein isolate and fractionated yolk.

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