Dry egg white

Chicken eggs are considered one of the most sought-after foods in cooking. Their eggs can be prepared in a colossal number of different dishes. In addition, eggs are considered essential components of many culinary products made of meat, fish, as well as vegetables. Chicken eggs occupy a special place in baking, as well as in confectionery.

A chicken egg is a protein as well as a yolk. The composition of egg white consists almost entirely of water and only 10% is protein. With all the importance of chicken eggs, the product has a number of significant disadvantages that negatively affect primarily the industrial production of culinary products. Eggs are a rather fragile food product that is difficult to transport.

To avoid unwanted costs, food manufacturers have come up with products such as dry egg white, yolk, melange, as well as egg powder. The above mentioned food products are concentrates obtained when drying chicken eggs. Dry egg white is obtained in the process of processing chicken eggs.

At the initial stage, the eggs are machined and released from the shell. Then there is the separation of egg white from egg yolk. At the last stage of dry egg white production, the protein mass is placed in vacuum spray drying and brought to powder condition.

Composition of dry egg white

It is worth noting that the composition of dry egg white contains a significant amount of substances useful for the human body. Dry egg white contains vitamins of group B, PP, as well as N. In addition, the composition of dry egg white is enriched with magnesium, sulfur, potassium, calcium, sodium, as well as iron, molybdenum, iodine and zinc.

It is important to note that in addition to the above components, the composition of the dry protein contains essential amino acids. Dry egg white is used not only for culinary purposes, but also as a component of sports nutrition. Just one kilogram of dry egg white can replace 315 proteins from fresh chicken eggs.

Due to the biological structure of the chicken egg, dry egg white belongs to products with the so-called average absorption rate. This means that dry egg white can be eaten during the day or for dinner.

Most often, dry protein is used in the production of confectionery, as well as baking. best of all, such a semi-finished product as dry egg white is suitable for making mousse, as well as cakes and cake meringues. Dry egg white helps to give the finished culinary products an air consistency, as well as increases the nutritional indicators of the product.