EGG ALBUMEN Chemische Eigenschaften,Einsatz,Produktion Methoden
Verwenden
Egg Albumen is the protein fraction of egg, which is also termed egg
white. it represents approximately 65% of the edible egg and is com-
posed of approximately 87% water, 11% protein, and 1% carbohy-
drate. it provides a source of protein and provides foam upon
whipping. it is used in meringues, cakes, and desserts.
EGG ALBUMEN Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
