Caneggs Egg White Powder
Caneggs Powdered Egg white, also known as egg white powder or dried egg albumen, is made from removing the water content from fresh egg whites. The process involves separating the egg whites from the yolks and then dehydrating the egg whites to create a powder. This powder can be reconstituted with water when needed.
Ingredients
Egg white, Citric Acid, Baker’s Yeast
Caneggs Egg White Powder, your daily dose of protein
”Usage
BINDING THICKENING
Egg albumen is a very efficient protein, forming a complex structural support when mixed with other ingredients. As it is heated, the egg albumen structure coagulates, creating rigidity within the product. This is called gel strength, and is measurement of albumen’s binding capacity. Application for egg white where gelling is important include:
- Fish Cakes
- Surimi (Imitation Crab)
- Soy Products
- High Protein Pasta
WHIPPING AERATION
When egg white is beaten, it’s volume increases by 6 to 8 times. Eventually, it stiffens and forms soft peaks. Applications where these foaming and aeration characteristics are important include:
- Angel Cakes
- White Cakes
- Meringues
- Candy
Good Source Of Protein and contains Essential Amino Acids
Egg Albumen is recognised as an excellent natural source of protein, containing all the essential Amino acids. It is used as a food supplement, on it’s own or blended with other nutritional components.
* Branched Chain Amino Acids (BCAA for Muscle Building and Repair)
