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Egg Albumen
Egg albumen is the clear, viscous portion of an egg white that primarily consists of water and proteins, commonly used in cooking and baking for its ability to provide structure, stability, and aeration in various recipes.
Egg albumen is often used to create meringues, soufflés, and as a stabilizer in various food products such as marshmallows and certain desserts.
Its primary function is to provide structure and stability to recipes, as it can be whipped into stiff peaks to trap air and create a light, airy texture in baked goods while aiding in emulsification and foaming in various culinary preparations.
Storage:
Cold-dry Storage
Well Ventilated Area
Protect from The Light
Packaging:
20-25 kg/pale
