Applications by product

At Ovosur our knoledge of the egg at a molecular level, allows us to offer the largest variety of egg products throughout the national territory.
We have dehydrated or liquid egg products, which can be adapted to the needs of each client in all types of industries. This has let us improve its properties to achieve a functional and economical solution.

Whole egg

It has various properties; It is a coagulant agent, emulsifier and binding agent. These properties are used in different areas such as pastry, bakery and gastronomy.

Egg white

It is used to make meringues and give greater aeration of smoothies in pastry shops. Also used as a compactor for pasta, breading and sausages.

Egg yolk

It is the main product used for the preparation of sauces and dressings, especially in mayonnaise.

We seek to be strategic partners of each client, understanding their needs and designing together the solution to achieve their objectives.

Our experience, in addition to our standardization of processes and quality controls, allows us to offer the best egg products that have the same characteristics and functionalities in all our production.