Pasteurized and spray-dried or pelletized whole egg flour (white and yolk). Known as the ideal food, eggs provide the best protein profile on the protein market, characterized not only by its nutritional value but also by the functional value of its protein fraction, which is rich in antimicrobial compounds such as lysozyme. In addition, it provides important levels of polyunsaturated fatty acids, cholesterol, phospholipids and immunoglobulins that make it an ideal food for early age nutrition.
HIGH PROTEIN DIGESTIBILITY ( >95%)
IDEAL PROTEIN Essential Amino Acid Profile
Concentrated source of LEUKIN Synthesis of muscle tissue
Antibacterial functional properties Lysozyme, Ovotransferrin
Source of PHOSPHOLIPIDS and CHOLESTEROL
Excellent FATTY ACID PROFILE (AG-AGMI-AGPI), source of LINOLEICS
High levels of NATURAL CHOLINE
LUTEIN and ZEAXANTINE with high bioavailability, antioxidants, anti-inflammatory
High concentration of VITAMINS A, D, C, B12, antioxidants
MINERALS source: Zinc-Selenium-Iron-Calcium, high bioavailability
Source of IGY IMMUNOGLOBULINE
