Ovoneve Egg Albumin Powder 500g - Pure Protein For Cooking

Ovoneve is albumin powder extracted from egg white, a practical solution for replacing eggs in cold recipes or to obtain a stable foam in desserts. It comes in a 500g pack, suitable for both home use and professional chefs looking for consistency and flexibility in the kitchen.

• Content: 500g highly stabilizing albumin powder, formula designed for reliable foaming and stabilizing results.
• Ingredients: highly stabilizing albumin; contains eggs (allergens).
• Solubility: dissolves in cold liquids; homogenize to avoid lumps before beating.
• Mode of use: mix with cold liquids (eg water or juices) and beat as usual to obtain a foamy egg white.
• Dilution ratio: approximately 100 g per 1 liter of liquid or 25 g per 1 kg of denser masses.
• Optimal result: the desired stability and volume is achieved after approximately 24 hours.
• Storage: Store in a cool, dry place to maintain performance.
• Origin: manufactured in Spain (SOSA INGREDIENTS S.L., Barcelona).
• Nutritional values (per 100 g / 100 ml): energy 345 kcal / 1445 kJ; fat 0 g; of which saturated 0 g; carbohydrates 0 g; of which sugars 0 g; protein 85 g; salt 3.2 g.
• Allergens: contains eggs.

Benefits

With Ovoneve you can create airy meringue, fluffy mousses and velvety creams, without using fresh eggs. Thanks to the highly stabilizing albumin, textures remain firm and consistent, even in recipes sensitive to temperatures or cooking time. You can prepare and use in advance, with the optimal result achieved after 24 hours, offering flexibility in cooking steps and kitchen organization. For best performance, store the product in a cool, dry place and mix with cold liquids before mixing, then beat until a dense, stable foam is obtained.