Egg-whites
Egg-whites

Clarou's not chilled Egg-white is a new product based on egg-whites, that can be preserved not chilled. This is obtained thanks to a thermic treatment similar to pasteurization (with low temperatures) that aloows an useful life up to 6 months, until it is open.

In every 1L bottle you find up to 32 egg-whites that can be consumed over several days. What makes egg white important is the fact that it is a high biological value ingredient. This means that thanks to its amino acids content, specially in essential amino acids, its absorption and synthesis capacity in the body is very high. Egg white is a vitamins of the complex B source. mainly niacine, that takes part in the correct regulation and functioning of the nervous system; and pholic acid; which is also important in the healthy skin, hair and nails growth. As well as it contains potasium, sodium and selenium. Besides, it is fats and cholesterol free, which helps to controlate the calories intake in our diet.

Furthermore, egg is considered a multifunctional food, mainly due to its adhesive, sparkling, gelling, thickening, etc. propeties, that turns it into an essential ingredient in many recipies.

This way, the egg white's emulsion capacity depends on its protein content. Thanks to the pasteurization process, the not chilled egg white preserves the same protein proportion than the fresh egg white, what helps to reach the maximum emulsion power to cook more spongy confectionary products with a higher volume.

It is also remarkable that the not chilled liquid egg white is preservatives, colours and aditives free.

Egg-whites

Clarou's not chilled Egg-white is a new product based on egg-whites, that can be preserved not chilled.

Average value per 100g of product
Energy value
50Kcal / 209 Kj
Protein
10,2 g
Carbohydrates
Sugar
1,1 g
1,1 g
Fats
Satured
0,5 g
trazas
Salt
0,4 g

Presentation

Bottle of 1 L.

How to use

Store at room temperature below 25ºC. Once open, keep it refrigerated, between 0º - 4º and consume before 48h.