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Proteins

Proteins

Egg whites (often “egg white” in a food context) are the clear, liquid part of an egg that surrounds the yolk. They consist mainly of water and proteins (proteins) and contain virtually no fat.

The taste is mild and neutral. When heated, egg whites become white and firm, and take on a fluffy or rubbery texture depending on the preparation.

They are used in omelets, meringue, pastries and as an ingredient in protein-rich dishes. They are popular because they are high in protein and low in calories or fat.
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Tormino B.V.

Pletterij 35 F
2211 JT Noordwijkerhout
Nederland

Kvk nummer: 84663545
BTW nummer: NL8633.03.808.B.01

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