Product Info
Egg Albumen (otherwise known as powdered egg whites) has excellent gelling properties and is ideal for gelling or binding in:
- Surimi
- Fish Cakes
- Beef and Pork Sausages
- Frozen Hamburgers
- Breaded Products
- Potato Croquettes
- Batters
- Noodles Fillings
- Health and Diet Foods
- Pet Food
- Wine and Spirit Clarification
With Egg Albumen's strong binding gelling effect paired with a very light scent and taste, you end up with a highly desired product you can be proud of.
1 kg of powder is equivalent to 250 shell eggs.
If you have any questions or queries regarding Egg Albumen Performance Plus (Edible) - 500g, please contact us here.
Our helpful team is here to guide you.
Egg Albumen marks the protein discovered in egg whites but not egg yolks.
With properties reforming to mirror heat changes, the albumen will congeal, solidify, thicken or harden by altering the natural qualities to form a gel. These gels add thickness, flexibility, and sturdiness to any food ingredient they come into contact with.
Egg Albumen is a well-known ingredient, mainly in the world of baking. It serves an adaptable role as a binding agent and is often used to create foam or added as a substance for thickening a diverse range of food creations.
When the powdered egg white protein is squeezed, pushed, pulled and folded during the preparations leading to the baking stage, its ability to create stable foams and improved textures are enhanced.
Any questions or queries regarding Egg White Powder Protein - Egg Albumen Performance Plus (Edible) - 500g please contact us.
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