Egg Powder. A natural alternative.
For 170 years Langdon has been the go-to-purveyor of the finest ingredients; importing, exporting and delivering traceable, reliable, and quality ingredients for food and beverage manufacturers around the world. Operating locally from Auckland and with access to a pantry of over 2,500 ingredients, we’ve been servicing food & beverage manufacturers across New Zealand for 27 years.
The Langdon Pantry provides a wealth of options including our range of Egg Powders, sourced form our exclusive Italian supplier.
Egg Powders are a fantastic alternative to fresh eggs providing reliability in taste, colour and functionality whilst maintaining the same health benefits. Offering batch consistency, longer shelf-life solutions and benefiting from cost efficiencies associated with ambient ingredient storage, they are fast becoming product developers and food manufacturers best friend.
Features
- Exclusive Italian supplier
- Easy storage (15-25 degrees)
- Space saving (storage & transportation)
- Offers batch consistency
- Ready to use (saving time)
- Pasteurized
- 24-month shelf life
- BRC, FSSC22000 certified
Egg Powder Range
- Nutritionally complete alternative to whole egg usage
- Used for structure building, water binding and emulsifying abilities
- Free range and barn laid available
- Suggested Applications: Use in biscuits, confectionary, bakery mixes, meat product and ready meals
- Fat replacer in low-fat formulations
- Foaming and structure building in confectionery and baked goods
- Binding of pastas and breading of meat products
- Nutritionally fortifying
- Adds protein value to products
- Suitable replacement in applications where liquid albumen is required
- Free range and barn laid available
- Suggested Applications: Use in confectionary for its foaming properties, in meat, fish, & pasta for its binding properties, and in vegetarian and vegan for its ability to produce texture.
- A rich dairy free, vegetarian form of protein.
- Ideal as a binding and coagulating ingredient
- Used for enriching and colouring in pasta
- Emulsification of mayonnaise, sauces and dressings
- A flavour enhancer to custards, ice creams and cakes
- Free range and barn laid available
- Suggested Applications: Perfect for doughnuts, pastries, custards and packet mixes, pasta, noodles, and as an emulsifier in mayonnaise and dressings.
- A low-cost egg white alternative when functionality is required (for whipping and stability of foam, and absorption of air)
- Free range and barn laid available
- Suggested Applications: meringues, confectionery, glazed pastries, soft nougats, chocolate fillings, marshmallows and macaroons.
Egg Powder Range
- Nutritionally complete alternative to whole egg usage
- Used for structure building, water binding and emulsifying abilities
- Free range and barn laid available
- Suggested Applications: Use in biscuits, confectionary, bakery mixes, meat product and ready meals
- Fat replacer in low-fat formulations
- Foaming and structure building in confectionery and baked goods
- Binding of pastas and breading of meat products
- Nutritionally fortifying
- Adds protein value to products
- Suitable replacement in applications where liquid albumen is required
- Free range and barn laid available
- Suggested Applications: Use in confectionary for its foaming properties, in meat, fish, & pasta for its binding properties, and in vegetarian and vegan for its ability to produce texture.
- A rich dairy free, vegetarian form of protein.
- Ideal as a binding and coagulating ingredient
- Used for enriching and colouring in pasta
- Emulsification of mayonnaise, sauces and dressings
- A flavour enhancer to custards, ice creams and cakes
- Free range and barn laid available
- Suggested Applications: Perfect for doughnuts, pastries, custards and packet mixes, pasta, noodles, and as an emulsifier in mayonnaise and dressings.
- A low-cost egg white alternative when functionality is required (for whipping and stability of foam, and absorption of air)
- Free range and barn laid available
- Suggested Applications: meringues, confectionery, glazed pastries, soft nougats, chocolate fillings, marshmallows and macaroons.
Our Egg Powder range is a small sample of the ingredients we hold in our pantry, which ranges from; Vegetables (dehydrated), Fruits (dehydrated, dried and fruit juice powders), Botanicals & Teas, Seeds, Nuts, Grains & Pulses, Functional Ingredients and Flavours, Colours & Enhancers, plus options for organic, clean-label and plant-based alternatives.
Whether you’re looking for product alternatives, innovative solutions, or pantry staples, please don’t hesitate to get in touch via one of the options below.
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| Australia: | +61 (3) 8360 2600 |
| New Zealand: | +64 (9) 270 2040 |
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