ALBUWHIP

Format: 500g
Code 48688
Standard code 38461
Packaging 6u
Format: 12,5kg
Code 46064
Standard code
Packaging 1u
Egg albumin powder. Moisturizing, emulsifying and coagulating effect. Substitute for fresh or pasteurized egg white.
Mode of use
Mix cold into the liquid base without fat content and disperse with strong agitation. To achieve a uniform and stable whipping, it is advisable to use an automatic whisk mixer. Improve the whipping characteristics by hydrating the product for 24 hours prior to whipping.
Dosage
81 - 100g/kg
albumin (egg)
High air retention capacity, up to 60%. Coagulating capacity from 57 °C. 25% more carrying capacity and 5 times more stable than fresh egg white.
Features
Ideal egg white substitute
Albuwhip is a protein that allows us to mount any aqueous liquid in a stable way, substituting the water in the egg white for flavor and thus achieving a 10-fold increase in the flavor of our pastry preparations, with an air retention capacity of up to 60 %, it is 25 % more effective than fresh egg white and provides five times greater stability. Its coagulating capacity is activated from 57 °C, making it a versatile solution in the modern kitchen.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Substitution of egg white water for flavoring liquids

  • 25% more carrying capacity than fresh egg white.
  • 5 times more stable than fresh egg white.
  • High air retention (up to 60%).
  • It works as an emulsifier and coagulant.
  • Activation of coagulation at 57 °C.
  • Functionality in high pH range.

Frequently Asked Questions

What happens if I use more than 10% Albuwhip in a recipe?
You could obtain a mixture that is too dense and difficult to handle, losing the desired texture.
Is it suitable for vegan preparations?
No, since Albuwhip is derived from egg albumin. For egg allergen free preparations, use *POTATOWHIP*.