Dried Egg Albumen Powder - LMWRIGHT&CO

By: Lm Wright  06-Dec-2011
Keywords: Egg Powders

For those in the baking industry, Inovatech’s Dried Egg Albumen replaces fresh egg white (albumen) in foods as diverse as angel food cakes and high-protein bars, to fish cakes and sausages.

Dried Egg Albumen is an efficient protein, which forms a complex structural support when mixed with other ingredients. As it is heated, it coagulates, creating rigidity in the product. This is called “gel strength” and is a measurement of albumen’s binding capacity.

When albumen is beaten, its volume increases six-to-eight times. Eventually, it stiffens and forms soft peaks. The air bubbles trapped in the liquid become smaller and the liquid loses its flow of properties. The energy transferred to the egg white causes it to coagulate and creates the structure of the whipped egg albumen. Acting as a natural leavener, Dried Egg Albumen is the key ingredient in angel food cake and meringues.

When beaten, Dried Egg Albumen is incorporated into a batter and serves as a structural web. In the oven, the trapped air expands until the egg white coagulates and the structure is fixed.

Note that Egg powders are Halal and Kosher approved.

For The Athlete

Dried Albumen Egg Powder is supplied in 20kg units prices start at $20 per kg.
1kg : 250 egg whites.

Detailed nutritional information relating to Dried Albumen Egg Powder is provided below.

Recommended daily intake and analysis can be supplied on request.

DRIED ALBUMEN STANDARD
Nutrition information per 100 grams
Protein 81.2 Grams
Energy 1,573.9 KiloJoules
Carbohydrates 6.77 Grams
Calories 376.3
Calories
Fat - Total 0.4 Grams
Cholesterol 7 Milligrams
Potassium 802

Milligrams

Sodium 1219.5 Milligrams
The information in this article was current at 02 Dec 2011

Keywords: Egg Powders

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