Free Range Egg Albumen has very good gelling properties Ideal for gelling or binding in Curing, Delicatessen, Preserves, Pasta, Batter mixes, Fish products (Surimi), Ham and sausage industries 1 kg of powder is equivalent to 250 shell eggs To obtain 1kg : add 125g of powder to 875g of water. Practical benefits may result by first blending the egg powder with other powdered ingredients prior to reconstituting the compound.
Any questions or queries regarding Free Range Egg Albumen- French (edible) please contact us.
Ingredients/ Nutritional Information for Free Range Egg Albumen- French (edible)
Ingredients/ Nutritional Information
Product
Free Range Egg Albumen- French (edible)
Contains
From free range hens’ eggs
Contains Acidity regulator - Citric acid
protein: min 82% (as is)
reducing sugars: max 0.1%
moisture: max 8%
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