Yeast protein that forms gels, emulsifies and binds. All the functionalities of egg but sustainable and animal free.​

Characteristics

• Remarkable heat set gelling​

• Non-thermo-reversible

• Greatemulsification​

• Good oil binding​

• Improves crispiness and browning​

Typical Applications

• Meat & meat alternatives (burgers,sausages,nuggets)​

• Savory frozen appetizers such as fried snacks

• Emulsifiedsauces​

• Egg replacement in bakery

• Foaming in dairy drinks