LOUIS FRANCOIS Powdered Egg Whites Gallia

BLANC GALLIA expands nicely and holds better than beaten fresh egg whites. Added in low quantities to fresh or frozen egg whites, it keeps them from graining. It has coagulation and foaming properties: it is the capacity of holding air bubbles during the beating process. Traces of yolk or oils and fats weaken expansion possibilities.Ingredients: Powdered hen's egg albumin, stabilizer: E415, expansion agent: E1505.