Rising egg white is used for the preparation of desserts, baked goods, pancakes. This product is indicated for preparations where a mounting mass is required (meringues).
The egg white protein, albumin, is a protein with the highest biological value, rich in branched-chain amino acids and arginine, sugar-free (0%) and fat-free (0%). Albumin is very soluble in water, it does not contain lactose.
Whipped egg white can also be used in cooking respecting the reconstitution ratio: 1 part of egg white with 7 parts of water.
100 g of egg white correspond to the albumen contained in about 25 eggs.
