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Article: Whipping agent replaces egg white. (R&D Applications)
- Article from:
- Prepared Foods
- Article date:
- March 1, 1991
CopyrightCOPYRIGHT 1991 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Fluctuations in the price and availability egg whites have left many food processors scrambling for alternatives: Beatreme Foods, Beloit, Wis., a leading U.S. supplier of engineered ingredients, began researching eggwhite replacers two years ago to meet its own internal requirements. Now the company's Omegga Series egg-white replacer is available to processors.
The Omegga Series replacer is a value-added ingredient, not merely an egg-white replacer, Beatreme points out. It has qualities that differentiate it from a commodity. For example, Omegga egg-white replacers are less susceptible than egg whites to instability in the presence of trace amounts of fat; they ...