Egg Albumin
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Egg Albumin is an egg white protein raw material for B2B use in human food and nutraceuticals. It is used in meringues, bakery, pastry, and confectionery for its foaming and structuring functions. It can also be used as a binder in meat products and compatible food preparations.
View all technical data available for this product. This information is based on the corresponding technical and safety documentation.
| Método de obtención | Separación controlada de huevos de gallina, pasteurización y deshidratación |
| Grado | Alimentario y nutracéutico |
| Ingrediente principal | Clara de huevo de gallina |
| Almacenamiento | Lugar fresco y seco, protegido de la luz y evitando cambios bruscos de temperatura y humedad |
| Alérgenos | Contiene huevo y productos a base de huevo |
Our products are raw materials for the manufacture of final products and are intended for B2B. We have all the technical and safety data sheets and other relevant documents for each product, which you can request using the form below.