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Eggs in aerosol can from Lindal

Polenghi-Coltivia launches eggs in an aerosol can. The product is available in a 300 gram aerosol can (equivalent to six eggs) equipped with a ‘cream dispenser’ (the same as the one used for cans of whipped cream). The advanced aerosol technology from the Lindal Group (www.lindalgroup.com) dispenses the eggs as a mousse-like substance; they then quickly reduce to the aspect of an ordinary egg.

The recyclable aluminium aerosol can be kept for several months at room temperature.

 

The food itself is separated from the propellant and protected from light and air, thus enhancing hygienic appeal. Further, aerosol foods are designed for precise, efficient dosage. The consumer only uses what is needed, when it is needed. There is no waste and value is a huge consumer driver these days.

At the last edition of Aerosol Forum Dispensing, Oriex re-proposed the Paris aerosol restaurant. These are mostly ingredients complementary to the preparation of other dishes, packed in a way that keeps them wholesome and healthy thereby also facilitating the dispensing and dosing of the same. The range of Polenghi products, ranging from fresh eggs (whole ones for omelettes, whipped egg whites and in the formula for browning baked cakes) to chocolate mousse, going by way of vegetable “film” for preserving gastronomic specialties (acting as an alternative to gelatine) and anti-stick solutions to avoid cakes sticking to the mould.