Allergens
Eggs
Eggs

Substitute of the egg white, it has whipping properties.

This product derives from the egg white. A process separates the enzymes of sugars in the egg white, and then, a procedure called spray dry dries the product at a low temperature (80º). The protein that results from it has great whipping properties. It can be dissolved in any liquid (pulp, fat-free soups, and aromatized water).

This powder has the property of retaining air, and it curdles at 57º C and solidifies at 70º.

 

Nutritional information (100.0 g)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.