- A guarantee of viscosity and emulsion in sauce and mayonnaise preparations
     - The use of a ‘Heat stable’ Egg Yolk for the preparation of ‘hot filled’ sauces and dressings
     - An egg Albumen powder which will give the adequate ‘al dente texture’ to pasta
     - An Egg Albumen Powder with a texture corresponding to crab meat for use in the preparation of seafood products
     - An instant Egg Powder in the preparation of dehydrated recipes and culinary products



       IGRECA – YOUR BEST PARTNER IN THE FOOD INDUSTRY

     - The right fatty acid level for Baby Food
     - The creaminess of liquid egg yolk for smooth ice-cream
     - Liquid Egg Yolk in aseptic containers for thermo sensitive products which could not endure a second pasteurisation
     - Whole Egg pasteurised powder for aerated pastries such as sponge cakes, muffins or doughnuts.
     - A wide range of Egg Albumen foaming characteristics for meringues, nougats or chocolate mousses.
     - The right Egg Yolk colour for custards and pastries