Güres Egg White Powder

Güres Egg White Powder is produced from natural eggs obtained from healthy chickens raised in our own facilities. In the production process, eggs are broken without human contact, separated from the yolk and subjected to the necessary processes and produced as egg white powder in our facilities equipped with state-of-the-art machinery.
Types of egg white powder:

• High Whip
• Standard
• High Gel

Güres Egg White Powder has a wide range of uses in the food sector and is offered for sale for high capacity industrial use with 25 kg bag-in-box packaging. Quality, hygiene and food safety standards are rigorously applied in all of our production processes.

At all stages of production, human health is prioritized, reliable production is carried out in clean and hygienic conditions. Güres Group's production approach is based on the processing of natural materials to the highest quality standards.

Güres Group Egg Powder Production Plant is certified by ensuring ISO 9001 Quality Management System requirements. FSSC 22000 food safety management system standards are applied in the production and packaging processes.
Our products also have Halal Food certification.

Areas of Usage

Egg white powders have a wide range of uses in different areas of the food industry, depending on their functional properties.

High Whip Egg White Powder is especially preferred in bakery and confectionery applications due to its high foaming and stability properties. It is used as a volume enhancer and foam stabilizer in products such as cakes, sponge cakes, soufflés, meringues, macarons, providing better volume, uniform pore structure and lightness. It also plays an important role as a structure builder and stabilizer in chocolate products that require marshmallows, nougat, cream fillings and aeration.

High Gel Egg White Powder is especially used in meat and processed food industry with strong gel forming capacity. It increases the water holding capacity in sausages, salami, meatballs and similar products, provides emulsion stability and strengthens the product structure. It is also preferred as a structuring agent in protein bar and functional products.

Standard Egg White Powder, on the other hand, stands out as a soluble protein source in beverage and general food applications. It is used in protein drinks, smoothie mixes and various functional drinks.

However, egg white powders can be used as thickeners, binders and stabilizers in the ready-to-eat food and sauce category; mayonnaise-like sauces, instant mixes and various products.

It is also preferred in the production of pasta and noodles, with the aim of increasing the protein content of the product, improving dough durability and improving cooking performance.