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Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...
It is a colorless, odorless liquid used as a food additive, emulsifier and solvent (E number E1505) [4] to stabilize foams, especially as whipping aid for egg white. [5] It is also used in pharmaceutical coatings and plastics. [6] Triethyl citrate is also used as a plasticizer for polyvinyl chloride (PVC) and similar plastics. [7]
A powdered egg is a fully dehydrated egg. Most powdered eggs are made using spray drying in the same way that powdered milk is made. First the eggs are cracked and separated from the shell. The egg yolk and white are then beaten together before being atomized into fine droplets using a spray nozzle.
3 whip the 6 egg whites with 1/4 sugar until stiff peaks, set aside 4 whip the cream and vanilla with 1/2c sugar until stiff peaks set aside Fold the beaten whites into the chocolate mixture until ...
Increase speed to medium-high and beat until soft peaks form, 1 to 2 minutes more. With the motor running, sprinkle in granulated sugar, 1 Tbsp. at a time, beating to blend after each addition.
Using a whisk on certain liquids, notably cream or egg whites, can also create foams through mechanical action. This is the method employed in the making of sponge cakes, where an egg protein matrix produced by vigorous whipping provides almost all the structure of the finished product.