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Bianbel® is a specialized range of high protein blends, especially used for the replacement of egg white for foaming properties. Proteins in Bianbel® NG facilitate an homogeneous incorporation of the air in the mixes and stabilize the air bubble network.


Dry application – Nougats are confectionary products in which cooked sugar is incorporated in a foam.

fond creme

Indicative process

  • Reconstitution of powders in water (10mn)
  • Whipping (3mn)
  • Cooking sugars and water (130-140°C)
  • Mixing syrup and foam at 113°C


  • Heat stability in the usual processes
  • Replacement of liquid or powdered Egg White
  • Better microbiology control
  • High whipping properties (volume and shape retention), even when incorporation of particles
  • Fitted for egg allergy
  • Nice and neutral taste
  • Good mouthfeel
  • Cost savings and less volatility versus egg white powders

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