date:Nov 07, 2018
ity, the same is true of eggs. In fact, fortifying with proteins from such a common ingredient makes a lot of sense.
Rembrandt Foods offers a range of egg proteins for baked goods, including a new egg white protein isolate that is more than 92% protein on a dry basis, making it comparable to whey and soy isolates. The technology de-flavors the protein and reduces its foaming, gelling and whipping properties. The partially agglomerated form is optimal for boosting protein content in bars, nougat