Storage, Shelf Life & Handling
Packaging & Specifications
Product Description
Applications
Instructions for Use
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The Science Behind Great Foam and Gel Performance
Egg white's power in the kitchen comes from two proteins working together: ovalbumin, which builds the structural network of a foam or baked gel, and ovomucin, which stabilizes bubbles and prevents collapse. Pasteurization is precisely calibrated to eliminate pathogens without denaturing these proteins — which is why our product whips into stiff, glossy peaks and sets into firm, elastic gels just like fresh egg white.
For production teams, this translates into three measurable wins: higher foam volume per gram of white, better heat-set stability in baked meringues and soufflés, and reduced batch failures from inconsistent fresh-egg quality.
Typical Usage Reference
Application | Approximate dosing | Notes |
|---|---|---|
Macarons & meringues | 30–35 g white per egg equivalent | Whip cold for best volume |
Angel food cake | 1:1 replacement for fresh whites | Room temperature before whipping |
Royal icing | 7–10 g white per 100 g powdered sugar | Stable, no raw-egg risk |
Protein shakes & drinks | 20–30 g per serving (~7 g protein) | Mixes cleanly without foaming if unshaken |
Egg white cocktails (sour, fizz) | 15–20 mL per cocktail | Salmonella-safe for bar programs |
Exact dosage should be validated against your specific recipe. Our technical team provides customized formulation support for OEM clients.
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*Bulk Supply Only | No Retail or Small-Quantity Orders
*Fresh eggs are not our primary offering and require destination country regulatory clearance.
