2 minute breakfast. 125 Omelets, scrambled egg, protein rich Egg white powder replaces fresh raw hen egg in foods ranging from omelets, breakfast food, cakes to high protein bars & sausages Egg albumen is a very efficient protein, forming a complex structural support when mixed with other ingredients. As it is heated, the egg albumen structure coagulates, creating rigidity in the product. This is called gel strength, and is a measurement of albumens binding capacity. Application: Omelets, Breakfast food, Scrambled egg, Royal Icing, Cakes, Meringues, Sponges, Desserts, Gluten Free Breads, Muffins
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