Perfect for meringues, soufflés, macarons & delicate desserts
Stabilizes beaten egg whites and improves volume
Prevents sugar crystallization in candies and frostings
Enhances smoothness and consistency in cakes and cookies
High purity and reliable performance
For egg whites: Add 1% – 3% of egg white weight
For cake batter: Add 0.3% – 0.5% of total weight (follow recipe)
Ideal for bakeries, dessert makers, and food manufacturers looking to ensure stable, smooth, and high-quality results.
Packaging: 12kg/carton (1kg/bottle x12)
Shelf Life: 18 months
Storage: Store in a cool, dry place