Soy, Egg & other Protein Powders

CATEGORIES: Baking | Beverage | Convenience

Proteins have different functions in food, which allows certain reactions to occur during preparation: hydration, denaturation/coagulation, enzymatic reactions, buffering, browning. Protein powders from different sources are also used to increase the nutritional value of a food product. The following are the most common protein powders: Soy, Egg, Pea and Gluten.


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