How to Reconstitute Egg White Powder
Egg white powder is fully soluble in water and can be rehydrated into liquid egg white for baking, confectionery, meat processing, and beverage formulation. Proper reconstitution ensures optimal foaming, binding, and protein functionality.
Standard Reconstitution Ratio (1 : 4.9 by weight)
|
Ingredient |
Weight |
Percentage |
|---|---|---|
|
Egg white powder |
170 g |
17% |
|
Water (≤ 40°C) |
830 g |
83% |
|
Yield |
1 kg |
liquid egg white |
Directions：
-
Measure cool or lukewarm water (below 40°C). Hot water may denature the protein and reduce whipping performance.
-
Sprinkle the powder gradually onto the water surface while stirring to prevent clumping.
-
Rest the mixture for 20–30 minutes to allow full hydration.
-
Whisk gently before use. For whipped applications such as meringue or macarons, chill the rehydrated liquid at 2–4°C for 1–2 hours to improve foam stability.
Specialized Functionalities: High-Foaming & High-Gelling
Jinyi Food also offers specialized Egg White Powder variants tailored to deliver optimal performance:
1.High-Foaming Egg White Powder
Our High-Foaming Egg White Powder is engineered for applications requiring exceptional aeration and foam stability. Through precise processing and desugaring techniques, we enhance the protein’s ability to entrap air, creating stable and voluminous foams.
2.High-Gelling Egg White Powder
Our High-Gelling Egg White Powder is designed for applications where strong binding, emulsification, and heat-set gelation are paramount. This variant forms firm, elastic gels upon heating, providing structural integrity and moisture retention.
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