REPLACING ALBUMEN IN SOFT NOUGAT

Optimal aeration for soft nougat Benefits

Soft nougat (or short nougat) uses aeration to change the volume • 100% egg albumen
and the texture of the product, creating a light and fluffy filling. As replacement
a result the eating quality, appearance and flavour release of the • Easier to dissolve
• Heat and acid stable
product become optimised.
• Consistent aeration
performance
The most common way to aerate soft nougat products is by
• Non-allergen option
using egg albumen (a protein from egg white). However using
• Vegetarian/Vegan option
egg albumen can be problematic due to variable batch quality, • Greater price stability
process ability and product stability.
Kerry Technologies
Following the recent EU Laying Hens Directive, which increases
welfare standards for battery farming of hens, manufacturers are • Hyfoama™ Aerating
facing price increases in all egg-derived ingredients. Leading to Proteins
price pressure, as research from Mintec* has already indicated, • Admul™ PGPR
with liquid egg white having risen in price by 41.3% year-on-year. • Caramel filling
• Cocoa flavour
At Kerry Ingredients & Flavours we have an established solution
to help support the challenges faced by manufacturers using
egg albumen.

Our Hyfoama™ product is an

alternative aerating agent based
on hydrolysed proteins. Hyfoama™
delivers manufacturers with a
more consistent and stable foam
formation and can come from a
number of protein sources such For more information please contact our
as pea, soy, casein and rice. Centre of Excellence, Amsterdam
Tel: +31 36 5233 100
*Source: The Grocer magazine, 4 February 2012

Kerr y Ingredients & Flavours • EMEA Region • www.kerr y.com

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