Egg white powder is very convenient to replace egg whites without risks of being contaminated with salmonella. In addition to making traditional recipes with egg whites, modernist chefs have used egg white powder to make large bubbles of flavored liquids using a fish tank air pump.
- Spray dried egg white solids (dried albumen) which are shelf stable.
- Dry blend with other ingredients whenever possible, or add powder to liquid.
- It produces an exceptionally high volume, stable egg white foam.
- Used for uncooked foods such as marzipan and butter cream icing because it has been heat treated to meet USDA standards for being salmonella negative.
Spray dried egg white solids (dried albumen) which are shelf stable. It produces an exceptionally high volume, stable egg white foam.
Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes.