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Egg Albumen
Egg albumen powder is a dehydrated form of egg white, rich in protein, used as an ingredient in various food products for its binding, foaming, and gelling properties.
Egg albumen powder is commonly used in baking and food processing to improve structure and texture in products like cakes, meringues, and pasta.
The function of egg albumen powder lies in its ability to enhance protein content, provide aeration, and stabilize mixtures, contributing to the desired consistency and appearance of food items.
Storage:
Cold-dry Storage
Well Ventilated Area
Protect from The Light
Packaging:
20-25 kg/pale
