Emulsifying, protein stabilising and foaming agent.
It is used to create stable, spongy textures with the use of a whisk; or mousse, meringue and cake-like textures using a siphon.
Protein with a small percentage of carbohydrates 100% obtained from fresh hen egg whites, obtained by pasteurization and spray drying.
It is a gluten-free product and, therefore, suitable for celiacs.
Characteristics and uses:
- Suggested ratio: 100 g/kg of product.
- Available in 400g and 80g pack.
More information: Texturizers Courses