High Whip Egg White Albumen

Vibenation Chemicals Verified independent store

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Egg white, obtained by individually breaking and separating fresh hen eggs, fermented, concentrated spray dried and pasteurised in dry form. Egg white powder high whip has good whi pping and stability characteristics and is therefore suitable for confectionery and bakery products. Egg Albumen has great gelling properties. It is ideal for binding and gelling in a variety of food industries including bakery, meat and fish. Egg whites are low-fat and high-protein. 1KG of our powder is equivalent to over 250 shell eggs!!! Mix 1 part egg white powder high whip with 7 parts water. Recommended to use the solution within 4 hours. Material Safety Data Sheets for all products are available here. Show more