Egg protein powder is exactly what it seems – it is a dry egg protein that can be used in all cases in which conventional eggs are used.
Dry protein has a number of advantages: there is no risk of infection with Salmonella, it is easier to store, there is no need to break the shell, separate from the yolks.
In modern cooking albumin (egg white) is used to produce stunning foams, gels, as well as to create decorative elements.
Properties of albumin:
Temperature: egg white acts as a thickening agent and forms gels at temperatures from 60 to 65 C.
Texture: dry proteins behave in the same way as usual, except a little less thick in the raw state.
Appearance: when dissolved, it forms a transparent gel. When whipping whites.
Taste: amazing. Compared to other textures like Versawhip or methylcellulose, egg albumin has a better taste.
Sensation in the mouth: forms light and airy foams in small concentrations and dense and thick as the volume increases and the use of the siphon.
Thermal conductivity: no
Synersis (water release): in General, after the preparation of gels based on egg white retain moisture well.
Shering (Blending): in the raw state forms a stable gel, when breaking the heat-treated gel you get egg salad.
Hysteresis: uncertain.
Interaction and tolerance.
PH effect: shows better properties with increasing acidity.
Alcohol: the stability of the foam decreases with increasing alcohol content.
Other textures: we use xanthan gum to improve the stability of the foam. Other hydrocolloids may be used. Note that the gelling temperature will change.
Use of egg albumin.
There are two main ways to use dry egg white:
- rehydration (raw protein production);
-in powder form.
To rehydrate egg white and get 30 g of liquid, mix 2 teaspoons of protein and 2 teaspoons of warm water. Lightly stir the mixture if necessary. Do not use a blender to prevent the formation of foam. And don't let it overheat.
Dry powder is commonly used to create and stabilize foams. Also, it can be used to improve the texture of bakery products.
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