Product Catalog
- Holton's classic, time-tested, premium-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, Kosher-certified
Creme-O-Fluff® and High-Whip®
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- A plant-based product that can completely replace whole eggs or egg whites in baked goods. Bake PB promotes batter aeration and provides volume and consistent cell structure. Bake PB delivers desired texture and appearance while providing improved moisture retention.
- Usage Rate: 0.25-1.0 ratio vs egg whites or whole eggs (dry basis)
- Form: Beige-colored powder
- Non-GM, Allergen- Free, Gluten-Free
Egg-ception
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- A plant-based meringue base with outstanding foaming ability and extended shelf life comparable to our traditional egg white systems. Meringue and marshmallow toppings made with Plant-based Meringue Base have excellent freeze-thaw stability and also do not shrink or water out at room-temperature. It can be substituted for egg whites in most bakery applications, with minimal formula adjustments. In addition, this egg white alternative has multiple uses in prepared food, confectionery and beverage products. It has excellent binding capabilities, enhances texture and mouthfeel and provides superior whipped toppings for beverages.
- Usage: Blend with sugar before hydrating and whipping
- Form: off white, fine powder
- Non-GMO, Vegan, Allergen-Free and Kosher-certified
Meringue Base PB
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- A plant-based, complete meringue mix with outstanding foaming ability and extended shelf life comparable to our traditional egg white systems. Meringue and marshmallow toppings made with convenient Plant Based Meringue Mix have excellent freeze-thaw stability and also do not shrink or water out at room-temperature. In addition to many baking and dessert applications, this egg white alternative has multiple uses in confectionery and beverage products. This has excellent binding capabilities, enhances texture and chewing qualities of candies and provides superior whipped toppings for beverages.
- Usage: Mix with water and whip
- Form: off white, fine powder
- Non-GMO, Vegan, Allergen-Free and Kosher-certified
Meringue Mix PB
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- 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
- Kosher-certified
One-Step Meringue Mix
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- 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
- Kosher-certified
One-Step Meringue Base
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- 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, Kosher-certified
Peak Stabilizer®
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- 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
- Kosher-certified
Spregg®
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- 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
- Kosher-certified
Sugar Free Egg White Product
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- 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, Kosher-certified
Sugar Free Stabilizer
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- Premium hot-process stabilizers 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 (Summit DX)
- Allergen-free, Kosher-certified
- * Represent Holton Food Products SIMPLY line of clean label ingredients
Summit Stabilizer* and Summit DX Stabilizer* *
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- 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
- Available in Sugar-Free
- Allergen-Free, Kosher-certified
- * Represent Holton Food Products SIMPLY line of clean label ingredients
Sure-Whip® *
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- 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, Kosher-certified
- * Represent Holton Food Products SIMPLY line of clean label ingredients
Vital Egg White Product *
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- 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, Kosher-certified
- * Represent Holton Food Products SIMPLY line of clean label ingredients
WC® Stabilizer *
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- 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, Kosher-certified
- * Represent Holton Food Products SIMPLY line of clean label ingredients
Whole-Whip Mix *
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- 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, Kosher-certified
- * Represent Holton Food Products SIMPLY line of clean label ingredients
Whole-Whip Base *
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