|
Useful in binding whipping and baking applications. Typically, 1 pound of dry egg white (albumen) with 7 pounds of water equals 8 pounds of liquid egg white. Excellent shelf stability. |
P-110 #407
Non-whipping egg white with all egg white proteins in natural proportion. Useful for binding and baking applications.
P-18 #423
Whipping egg white for confectionery applications. Contains sodium lauryl sulfate as whipping aid.
P-18-J #429
Whipping egg white without additives. Useful in aerated confections or where sugar-carrying properties are important.
P-19-J #428
Whipping egg white without additives for use in bakery and confectionary applications.
P-20 #430
Egg white with whipping for angel food cakes and meringue properties. Neutral pH and contains sodium lauryl sulfate as whipping aid.
P-21 #472
Egg white with improved flavor properties. Useful alone or in combination with yolk for omelettes, custards or other flavor sensitive applications.
P-39 #475
Egg white having good gelation and binding properties. pH is similar to fresh liquid egg white. Forms a translucent gel.
K-200 #415
Egg white with high gel strength and water binding properties. Useful in binding meats, meat analogues, and breadings. Forms an opaque gel.
Hentex-33
A whole egg substitute containing egg white, corn oil and nonfat dry milk. Cholesterol free protein source.
ELS
A binding egg white, which enhances freeze/thaw stability. Great for micro waved frozen foods.
EP-1 (Hydrolyzed Egg White) #403
Egg white peptides function as antioxidants for salad dressings and cold salads to prevent color and flavor change during storage. Will not coagulate when heated and retorted.
EP – 2 #412
Egg white peptides with no bitter taste. Useful for protein fortification of foods such as nutrition bars and sports drinks. Shows similar rehydration properties as instantized egg whites.
Click here for great Egg White recipes.
|
|
|
|