特色和優勢
- Boosts protein levels without artificial flavors or added sugars.
- Convenient alternative to fresh egg whites - easier to store and use.
- Streamlines large-scale food production, reducing waste.
- Enhances emulsification for dressings, sauces, and emulsified products.
- Improves texture in baking for light and airy results.
- Quickly forms stable foam for desserts like meringues and macaroons.