In the pantheon of snack foods, "salty and crunchy" stands on the highest pedestal of cravings. "Salty snacks are supremely satisfying to all consumers," says Elisa Maloberti, director at the American Egg Board.
While whole eggs, yolks and egg whites all supply practical benefits to baked goods, it is egg whites that achieve a lofty, stable foam for aeration or a leavening effect. In fact, egg whites, when whipped, can produce foam six to eight times greater in volume than the original liquid.
RX A.M Oats single-serve cups are packed with 12g of protein and 6g of fiber
May 25, 2020
Like all RXBAR products, Vanilla Almond RX A.M Oats are made with real, wholesome ingredients consumers might find in their pantries, including egg whites for protein, almonds for crunch, gluten-free oats and real vanilla.
The new product, launching with three protein-packed flavors at Whole Foods Market in April and retailers nationwide in August, is crafted with organic cassava flour, responsibly sourced, cage-free egg whites, and coated with organic avocado oil and Himalayan pink salt.
Egg White Foams in Sourdough Applications February 10/Helsinki, Finland/Biotech Law Weekly -- "Egg white (EW) proteins are functional proteins, which possess certain biological activities (antimicrobial, antigenic and peptidase-inhibitory) that may