Egg Albumin Powder High Whip

Albumin – a purified form of egg white powder, devoid of reducing sugar and water in the production process. In fact, egg albumin is a protein from dehydrated egg white. It is characterized by increased resistance of whipping and foam.

1 kg of albumin replaces 310 – 340 protein egg average weight.

This material is widely used in food industry. Use it to prepare some dairy products, confectionery, souffles, pastries and other baked goods. Albumin – a good foaming agent, capable of holding sugar. This makes its use in the manufacture of creams, marshmallow souffle, meringue pies, etc. In the confectionery industry albumin is used in those cases that require great skill creating stable foam, emulsify fat, uniform distribution of components of production, as well as enrich your full animal protein.

Compared with other animal proteins egg albumin has the best composition of amino acids. The composition of amino acids in the albumin protein similar to the composition of milk and meat.

Equivalent Indicators: 100 g of egg albumin powder and 900 ml of water = 1 kg liquid egg white ~ 34 hen egg whites of average weight.

Powder solubility: Recommended solution: 100-300 g of egg albumin powder in 700-900 ml of water about 200 C