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 – Standard egg white with all egg white proteins in natural proportion. Useful for binding and baking applications.
P-19-J #428 – Whipping egg white without additives for use in clean label bakery and confectionary applications.
P-20 #430 – Whipping egg white with sodium lauryl sulfate as whipping aid for use in angel food cakes and meringue applications.
Value-Added Egg Whites
P-39 #475 – Egg white having good gelation and binding properties, neutral pH and forms a translucent gel.
M-200 #417 – Egg white having high gel strength and binding properties that provide increased structure, improved mouth-feel and moisture holding capabilities. Perfect for gluten-free formulations.
P-200 #483 (egg white & soy lecithin) & #485 (egg white & sunflower lecithin) – A high quality instant egg white protein that is sugar and fat-free. Excellent hydration properties that is perfect for sports/nutritional beverages.
EP-1 #400 / EP3 #418 (Hydrolyzed Egg Whites) – 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. Also excellent for sports/nutritional applications where fast protein absorption is desired.