Dried Egg Whites

Dried egg whites, derived from the albumen of fresh eggs and then dehydrated, are commonly used in the food and beverage manufacturing industry for their conveniency and stability.

Application

Dried egg whites are commonly used in baking, confections, meat and seafood products, dressings and sauces, protein supplements, beverages, pasta, desserts, and more.

Formulation

Dried egg whites improve texture, structure, and volume of food and beverage products. Additionally they have binding capabilities, improve water retention, and enhance protein content.

Specification

Appearance: White to light cream powder

pH: 7.0 (+/- 0.3)

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