Products

OVODAN Hen Whole Egg Powder, Barn Eggs-Cage Free (396 - 3564) originates from barn eggs containing 1% TCP. It serves as a versatile ingredient in confectionery, baking, the meat industry, and various products requiring whole eggs. This powder exhibits a yellowish powder structure with a natural hen egg aroma and taste, maintaining its characteristic properties without any foreign odors or flavors. Furthermore, it adheres to statements regarding GMOs and allergens in its composition.

OVODAN Heat Stable Hen Egg Yolk Powder Free Range KAT (182 KAT) is derived from free-range eggs certified under KAT, specifically categorized as TCP. Tailored for various culinary applications such as mayonnaise, dressings, pasta, sauces, and other emulsified systems, it exhibits a yellowish powdered structure. This powder retains the natural odor and taste characteristic of hen egg matter without any foreign elements, ensuring its suitability and quality for diverse culinary uses.

OVODAN Hen Egg Albumen Powder (2865) originates from cage eggs and is crafted for use in the confectionery and bakery industries. This cream-white powdered product maintains the natural hen egg odor and taste without any foreign elements. Additionally, it is free from GMOs and allergens, ensuring its suitability and adherence to quality standards for various culinary applications in these industries.

OVODAN Hen Egg Yolk Powder (156 - 1565) is sourced from cage eggs, specifically categorized as TCP. This product is well-suited for various culinary applications like mayonnaise, dressings, pasta, ice cream, baked products, or any other items requiring egg yolk. Featuring a yellowish powdered structure, it maintains the natural hen egg odor and taste without any foreign elements. Adhering to GMO and allergen standards ensures suitability and maintains the authentic characteristics of egg yolk for culinary purposes.

OVODAN Hen Egg Yolk Powder, Barn (190 - 1504), sourced from barn eggs, presents a yellowish powdered structure with the natural odor and taste typical of hen egg matter, devoid of foreign elements. Tailored for culinary use, it is suitable for various applications such as mayonnaise, dressings, pasta, ice cream, baked products, cake mixes, and any other products requiring egg yolk.

OVODAN Whole Hen Egg Powder (356 - 3565) is sourced from cage eggs, specifically categorized as TCP 1%. It's well-suited for various industries, such as confectionary, bakery, meat industry, or any products requiring whole eggs. Featuring a yellowish powdered structure, it maintains the natural odor and taste characteristic of hen egg matter without foreign elements. Additionally, it adheres to GMO and allergen standards, ensuring its suitability and quality for diverse culinary and industrial uses.

OVODAN Hen Whole Egg Powder, Barn Eggs/KAT (390 KAT) is derived from barn eggs certified by KAT. It's an ideal ingredient for confectionery, bakeries, the meat industry, or any products requiring whole eggs. This powder boasts a yellowish, powdered structure with a natural hen egg aroma and taste, maintaining its characteristic properties without any foreign odors or flavors. Additionally, it complies with statements regarding GMOs, allergens, and other relevant aspects in its composition.

OVODAN Hen Egg Albumen Powder (290 A KAT) is sourced from barn eggs certified as KAT (Kontrolliert Alternative Tierhaltungsformen), affirming its origin. This spray-dried and pasteurized product is designed for the confectionery and bakery industries. It maintains a cream-white powdered structure with a natural hen egg odor and taste, devoid of any foreign elements. Additionally, it is certified non-GMO and allergen-free, ensuring its suitability for various culinary uses.

OVODAN Hen Egg Albumen Powder (280 A KAT) is sourced from free-range eggs that are KAT certified. Tailored for use in the confectionery and bakery industries, this cream-white powdered product maintains a natural hen egg odor and taste, devoid of any foreign elements. Additionally, it is certified as non-GMO and free from allergens, ensuring its suitability and quality for various culinary applications.

OVODAN Hen Egg Yolk Powder, Free Range KAT (180 KAT), originates from free-range eggs certified under KAT (Kontrolliert Alternative Tierhaltungsformen). With a yellowish to cream-white powdered structure, it maintains the natural characteristics of hen egg odor and taste without any foreign elements. Tailored for diverse culinary applications, it is suitable for products such as mayonnaise, dressings, pasta, ice cream, baked goods, cake mixes, and any other items where egg yolk is a vital ingredient.

OVODAN Whole Hen Egg Powder (350 - 3505) is sourced from cage eggs, ideal for various industries like confectionery, bakery, meat industry, or any other products requiring whole eggs. It presents a yellowish powdered structure while maintaining the natural odor and taste characteristic of hen egg matter without foreign elements. Moreover, it complies with GMO and allergen standards, ensuring its suitability and quality for diverse culinary and industrial uses.

OVODAN Hen Egg Yolk Powder, Free Range (180 - 1503), is sourced from free-range eggs, offering a yellowish to cream-white powdered structure. It retains the natural characteristics of hen eggs, including odor and taste, without any foreign elements. Tailored for culinary versatility, it is suitable for various applications such as mayonnaise, dressings, pasta, ice cream, baked products, cake mixes, and any other products requiring egg yolk in their formulation.

OVODAN Heat Stable Hen Egg Yolk Powder, Barn (192 - 1524), originates from barn eggs specifically categorized as TCP. This powder is well-suited for various culinary applications, including mayonnaise, dressings, pasta, sauces, and other emulsified systems. It presents a yellowish powdered structure and retains the natural odor and taste characteristic of hen egg matter without any foreign elements. Additionally, it adheres to GMO and allergen standards, ensuring its suitability and high quality for diverse culinary uses.

OVODAN Hen Whole Egg Powder, Free Range (KAT) (380 KAT), originates from free-range eggs certified under KAT. This powder is suitable as an ingredient for confectionery, bakery, the meat industry, or any products requiring whole eggs. It features a yellowish powdered structure and retains the natural odor and taste characteristic of hen egg matter without foreign elements. Additionally, it complies with statements regarding GMOs and allergens, meeting specific standards for suitability and quality in various culinary and industrial applications.

OVODAN Heat Stable Hen Egg Yolk Powder (157 - 1575) is sourced from cage eggs, specifically categorized as SiO2. Tailored for various culinary applications such as mayonnaise, dressings, pasta, sauces, and other emulsified systems, it presents a yellowish powdered structure. Retaining the natural odor and taste characteristic of hen egg matter without foreign elements, it adheres to GMO and allergen standards, ensuring its suitability and quality for a range of culinary uses.