EGG WHITE PROTEIN POWDER
Why Egg White Protein?
- Egg white is naturally a ‘complete’ protein, contains all essential amino-acids
- 3 year shelf-life without refrigeration
- Withstands heat up to 140°F for months at a time
- Available in single-serve packs and 20 serving pouches
- Clean label and only 3 simple ingredients: egg whites, natural flavors, stevia
- Perfect score on the Protein Digestibility Scale (PDCAAS)
- Perfect score on Biological Value Scale (BV)
- Highest Score on Protein Efficiency Ratio Scale (PER)
- Highest Scored on Net Protein Utilization Scale
Vanilla Crème Brulée
Vanilla Crème Brûlée is a delicious, mild vanilla with a hint of caramel. It has 24 grams of the highest quality egg white protein per serving, 1g carbs and 0g fat! Egg has no lactose naturally and is a complete protein. It has all of the amino acids your body needs to build and repair your muscles after your grueling workouts.
Our unique crystal freeze-drying technology
Have you ever heard of sun-dried tomatoes? We decided to take a hint from Mother Nature and copy her at her best. We’ve discovered a way to use the same principles that go into making sun-dried fruits and apply it to one of Mother Nature’s most amazing foods…egg!
Our crystal freeze-drying process is special because it works at low-temperature and doesn’t damage the flavor or functionality of the eggs. We start with wholesome fresh eggs and gently evaporate the water, leaving only little crystals of pure egg. That’s why we call them Egg Crystals! When you go to cook our Egg Crystals later, they taste just like fresh eggs!
Other egg powders are made with a process called spray-drying that’s been around since at least the 1930’s. It’s a process designed for cheap industrial products. Spray drying exposes egg to very high temperatures – usually 390º F – to remove moisture.
Egg is very sensitive to heat. Just think of how quickly you can fry an egg in a pan, you can even fry an egg on the hood of car on a sunny day. The very high temperatures used in spray drying ruins the egg whites and denatures the protein. And those spray dried powders end up with off-flavors, diminished nutritional value and lower functionality. Spray dry egg companies do this because they’re producing for cheap industrial markets and they’re trying to produce as cheaply as they can. Powdered egg is typically used in mass market baked products, cookies, muffins, pasta and things like that. They’re not meant to be eaten by themselves, only as a small ingredient in another food product so you can’t notice the off-flavors.
OvaEasy Egg Crystals are made with our own proprietary crystal freeze-drying technology that dries them under 130º F, preserving their fresh taste and high quality proteins! No other company in the world does what we do.
The result is a high-quality egg powder that forms the base for our products. The proof of our process is in the pudding, our Egg Crystals taste just like fresh egg. When taste is important, you can know you’re getting the quality you demand with OvaEasy Egg Crystals. Try it and see for yourself!
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