Pasteurised egg white

Pasteurised egg white is a food ingredient that comes from eggs, which are a common staple in many kitchens. It is the clear part of the egg found inside the shell. The pasteurisation process involves heat treating the egg whites to kill any harmful bacteria while retaining their liquid form.

To make pasteurised egg white, fresh eggs are cracked open, and the whites are separated from the yolks. Then, the egg whites undergo a pasteurisation process where they are heated to a specific temperature to ensure they are safe to consume. This process helps extend the shelf life of the egg whites without compromising their quality.

Pasteurised egg white often appears on food labels as it is a versatile ingredient used in various foods. It is commonly found in products like meringues, frostings, mousses, and protein shakes. Pasteurised egg white can help bind ingredients together, add structure to foods, and contribute to a light and airy texture in recipes where a fluffy or smooth consistency is desired.

Foods in the CalorieStar database containing Pasteurised egg white