dried egg albumin
#134499 - 01/02/05 08:57 PM
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BJake66
Reged: 10/17/04
Posts: 126
Loc: PA
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At Big Y they make these rolls - last of the ingredients is dried egg albumin. Does anyone know what it is and if it is IBS safe?
-------------------- Lisa
IBS-C, pain predominant
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I would say that are IBS safe........
Quote:
ALBUMEN
Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.
Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.
When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes.
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Thanks so much Shell for looking that up for me - I really appreciate it:-)
-------------------- Lisa
IBS-C, pain predominant
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