Vibenation Chemicals
High Whip Egg White Albumen
High Whip Egg White Albumen
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Egg white, obtained by individually breaking and separating fresh hen eggs, fermented, concentrated spray dried and pasteurised in dry form. Egg white powder high whip has good whipping and stability characteristics and is therefore suitable for confectionery and bakery products.
Egg Albumen has great gelling properties. It is ideal for binding and gelling in a variety of food industries including bakery, meat and fish. Egg whites are low-fat and high-protein.
1KG of our powder is equivalent to over 250 shell eggs!!!
Mix 1 part egg white powder high whip with 7 parts water. Recommended to use the solution within 4 hours.
Material Safety Data Sheets for all products are available here.
Storage & Expiration
Storage & Expiration
Store the powder in a cool, dry place away from heat and sunlight. If exposed to humid conditions, the product will absorb moisture, lump together and lose most of its useful properties. When stored properly, the powder typically has a 12-month shelf-life.
Shipping Info
Shipping Info
We aim to dispatch all orders within 24-48hrs Monday to Friday.
Standard - Delivery within 5 business days from dispatch
Express - Delivery within 2 business dayfrom dispatch.
Next Day - Delivery next business day if ordered by midday.
* Business days are Monday to Friday excluding bank holidays.
Please view Postage & Packaging for more information.
