Product Catalog

    Creme-O-Fluff® and High-Whip®

  • Holton's classic, time-tested grade dry egg white products used to produce meringue and marshmallow toppings when combined with Peak Stabilizer®. These two-step meringue systems resist shrinkage, collapsing and syneresis through long distance truck transportation, multiple freeze-thaw cycles and months of frozen storage
  • Usage: combine with Peak syrup for ultimate stability
  • Form: cream-colored, fine powder
  • Contains egg
  • Available in GMO-free
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    One-Step Meringue Mix

  • A complete mix for instant meringue and marshmallow cream and fillings and toppings-- just add water. One Step Meringue Mix dissolves instantly and provides consistent specific gravity and texture when hydrated and whipped with continuous or bowl-type mixers. OSMM produces meringues and marshmallow toppings with excellent freeze-thaw stability and will not water out in refrigerated or room temperature conditions. Additional applications: Icing, doughnut and cake fillings, cookies
  • Usage: hydrate well before whipping
  • Form: off-white, fine powder
  • Contains egg
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    One-Step Meringue Base

  • A specially formulated egg white product for instant meringue and marshmallow cream and fillings and toppings. One Step Meringue Base dissolves instantly and provides consistent specific gravity and texture when hydrated and whipped with continuous or bowl-type mixers. OSMB produces meringues and marshmallow toppings with excellent freeze-thaw stability and will not water out in refrigerated or room temperature conditions. Additional applications: Icing, doughnut and cake fillings, cookies
  • Usage: blend with sugar before hydrating and whipping
  • Form: Off-white, fine powder
  • Contains egg
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    Peak Stabilizer®

  • A premium hot-process stabilizer formulated to prevent watering out of fillings, custards, sauces, meringue toppings and other applications where water binding through multiple freeze thaw cycles, extended shelf life adverse handling conditions are required. Peak is an excellent particulate binder to create low-sugar nutrition bars, savory snacks, vegetable and meat-analog patties and many other types of products.
  • Usage level: 0.5-2%
  • Form: off-white, fine powder
  • Allergen-free
  • Available in GMO-free
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    Spregg®

  • A premium-grade, cold-process bakery stabilizer that improves freeze-thaw stability and moisture retention in baked goods and fillings. Spregg is a key ingredient in many automated cookie lines, as it reduces dough stickiness (thereby increasing yield) and enables consistent volume and shape. Spregg helps delay the staling process in many types of sweet goods and extends shelf life of frozen doughs.
  • Usage level: 1-2%
  • Form: Off-white, fine powder
  • Contains egg white
  • Available in Sugar-Free
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    Spregg CL *

  • A premium-grade, multi-use ingredient system that helps retain moisture and fresh-baked texture qualities throughout the shelf-life of bakery products. Spregg CL strengthens pie crusts and cookies while reducing shrinkage and brittleness. Use of Spregg CL in cakes, muffins, doughnuts and soft cookies results in increased volume and improved moistness and mouthfeel. Spregg CL facilitates consistent shape and volume in automated baking processes, improves freeze-thaw stability and helps delay the staling of baked goods.
  • Usage level: 1-2%
  • Form: Off-white, fine powder
  • Available in gluten-free/allergen-free
  • Available in GMO-free
  • * Represent Holton Food Products SIMPLY line of clean label ingredients
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    Sugar Free Egg White Product

  • Holton's classic, time-tested egg white system in a sugar-free version. Used to produce no-sugar-added meringue and marshmallow toppings when combined with Sugar-Free Stabilizer. These two-step meringue systems resist shrinkage, collapsing and syneresis through long distance truck transportation, multiple freeze-thaw cycles and months of frozen storage
  • Usage Level: combine with SF Stabilizer syrup for ultimate stability
  • Form: cream-colored, fine-powder
  • Contains egg
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    Sugar Free Stabilizer

  • A premium hot-process stabilizer formulated to eliminate watering out of sugar-free and no-sugar-added fruit, cream and custard fillings, meringue toppings and other applications where water binding through multiple freeze thaw cycles, extended shelf life adverse handling conditions is required. Sugar Free Stabilizer is also an excellent binder for grains, nuts and other particulates in savory and no-sugar-added bars and snacks.
  • Usage level: 0.5-2%
  • Form: off-white, fine powder
  • Allergen-Free
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    Summit Stabilizer *

  • A premium hot-process stabilizer formulated with clean label. Summit helps prevent watering out of fillings, custards, sauces, meringue toppings and other applications where water binding through multiple freeze thaw cycles, extended shelf life adverse handling conditions are required. An excellent particulate binder to create low-sugar nutrition bars, savory snacks, vegetable and meat-analog patties and many other types of products.
  • Usage level: 0.5-2%
  • Form: off-white, fine powder
  • GMO-Free
  • Allergen-free
  • * Represent Holton Food Products SIMPLY line of clean label ingredients
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    Sure-Whip® *

  • A premium grade cold process stabilizer formulated to extend the shelf life of fresh whipping cream and whipped toppings and fillings. Creams and toppings containing Sure-Whip withstand freezing and thawing with no watering out. They maintain their freshly whipped eating quality longer and also resist drying out.
  • Usage level: 1-2%
  • Form: White powder
  • Allergen-Free
  • Available in Sugar-Free
  • * Represent Holton Food Products SIMPLY line of clean label ingredients
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    Vital Egg White Product *

  • A clean-label version of Holton's classic, time-tested grade dry egg white product used to produce meringue and marshmallow toppings when combined with Summit® Stabilizer. These two-step meringue systems resist shrinkage, collapsing and syneresis through long distance truck transportation, multiple freeze-thaw cycles and months of frozen storage
  • Usage: combine with Summit syrup for ultimate stability
  • Form: cream-colored, fine powder
  • Contains egg
  • GMO-free
  • * Represent Holton Food Products SIMPLY line of clean label ingredients
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    WC® Stabilizer *

  • A premium-grade cold process stabilizer formulated for icings, glazes and fillings. WC Stabilizer improves set-up time of icings and reduces stickiness, therefore improving yield and packaged product appearance. Improves icing and filling performance under adverse temperature and humidity conditions. Also improves creaminess and mouthfeel.
  • Usage: 0.5-1.5%
  • Form: white powder
  • Allergen-free
  • * Represent Holton Food Products SIMPLY line of clean label ingredients
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    Whole-Whip Mix *

  • A versatile, one-step egg white product used to produce stable whipped toppings, fillings, variegates and meringue cookies. Whole-Whip Mix dissolves instantly in water and whips consistently to produce both meringue and marshmallow toppings and fillings with excellent stability. Prepared Whole-Whip Mix retains its volume and resists syneresis during refrigeration and after freeze-thaw cycles. Prepared Whole-Whip also retains its volume and structure when used as a variegate in many baked and non-baked applications such as cheesecakes and ice cream. In beverages, Whole-Whip can be used in place of whipped cream to top hot coffee or cocoa.
  • Usage: just add water; hydrate completely before whipping
  • Form: off-white fine powder
  • Contains Egg
  • Available in GMO-free
  • * Represent Holton Food Products SIMPLY line of clean label ingredients
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    Whole-Whip Base *

  • A versatile, egg white product used to produce stable whipped toppings, fillings, variegates and meringue cookies. Whole-Whip Base is added to sugar and dissolves instantly in water. It whips consistently to produce both meringue and marshmallow toppings and fillings with excellent stability. Prepared Whole-Whip retains its volume and resists syneresis during refrigeration and after freeze-thaw cycles. Prepared Whole-Whip also retains its volume and structure when used as a variegate in many baked and non-baked applications such as cheesecakes and ice cream. In beverages, Whole-Whip can be used in place of whipped cream to top hot coffee or cocoa.
  • Usage: just add water; hydrate completely before whipping
  • Form: off-white fine powder
  • Contains Egg
  • Available in GMO-free
  • * Represent Holton Food Products SIMPLY line of clean label ingredients
Request a Sample
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