Egg Albumen has very good gelling properties
Ideal for gelling or binding in Surimi, fish cakes, beef and pork sausages, frozen hamburgers, breaded products, potato croquettes, batters, noodles flillngs, health and diet foods, pet food, wine and spirit clarifica-tion and whenever a strong binding and gelling effect, combined with very light odour and taste, is desirable.
1 kg of powder is equivalent to 250 shell eggs

To obtain 1kg : add 125g of powder to 875g of water. Ratio of 1 part Egg Albumen Powder to 7 parts water.

Note: Practical benefits may result by first blending the egg powder with other powdered ingredients prior to reconstituting the compound.

Any questions or queries regarding Egg Albumen Performance Plus (edible) please contact us.