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

EGG ALBUMEN Anbieter Lieferant Produzent Hersteller Vertrieb H?ndler.

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• EGG ALBUMEN