Egg Albumen has very good gelling properties Ideal for gelling or binding in the bakery, meat product and fish products. 1 kg of powder is equivalent to 250 shell eggs
To obtain 1kg (1000g) : add 125g of powder to 875g of water.
Any questions or queries regarding Egg Albumen- Italian (edible) - High Gel please contact us.
Egg Albumen- Italian (edible) - High Gel
Allergy Guidelines
Product
Egg Albumen- Italian (edible) - High Gel
Contains
Egg (from Hen’s)
1kg and Free Samples May Contain
Milk
Soya
Cereals containing gluten
Sulphites
Ingredients/ Nutritional Information for Egg Albumen- Italian (edible) - High Gel
Ingredients/ Nutritional Information
Product
Egg Albumen- Italian (edible) - High Gel
Contains
From hens’ eggs
protein: min 83.3% (as is)
reducing sugars: max 0.1%
moisture: max 8%
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