BIANBEL?, star of the egg white replacement

2019-08-07 ingredientsnetwork

BIANBEL® NG range replaces all or part of egg white proteins in wet mousses, aerated pastries and confectionary.

The functional proteins in BIANBEL® provide homogenous air incorporation to improve the air bubble network stability.

Therefore, allowing a fine and soft texture to provide remarkable unctuosity and mouthfeel. They can be used in acid stabilized (fruit mousses) or non-stabilized neutral recipes (macaroons, meringues). Compared to other foaming agents, BIANBEL® are neutral in taste and can be declared on labels as “milk proteins”.

<< What will bring edible insects to the mainstream? Impossible Foods colouring gets FDA green light >>

E-newsletter

Subscribe to our e-newsletter for the latest food ingredients news and trends.

亚洲开心婷婷中文字幕,中美日韩毛片免费观看,中文字幕精品一区二区2021年,亚洲情a成黄在线观看,亚洲精品欧美综合四区

News

BIANBEL?, star of the egg white replacement