Albumine of squirrels dry egg NIVE Netherlands

Egg albumine - represents the cleared form of egg white in powder deprived of the reducing sugar in the course of production. This protein has an appearance of friable powder from white till white - yellow color. Albumine is substitute of fresh egg white. 1 kg of albumine replaces 316 proteins of fresh eggs.

Protein of egg ― is the fullest of the proteins which are in foodstuff. It contains all amino acids necessary for construction of protein of our organism. Besides that it is nutritious, protein possesses also protective properties.

In the confectionery industry albumine is mainly used in preparation of various creams, the baked semi - finished products, a fruit candy, a zephyr, by souffles. Also this protein can is applied in textile production, in pharmacy and medicine.