Egg albumen

Egg albumen

Egg albumen is a foaming agent with the property, if vigorously beaten, to enclose the air bubbles which are made during the beating process and to hold them for a relatively long period. Egg albumen is made up of about 10% proteins and of about 1% glucose – everything else is water; it is therefore apparent that the food industry is interested just in the solid matter, the proteins especially.
We offer Egg albumen powder, high whip, produced by OVOVITA (Poland).