Kartonfehérjék

Kartonfehérjék are a type of processed egg product created from albumen, the clear liquid part of eggs. They are obtained through centrifugation, a process that separates the egg white from the yolk, resulting in a white, nearly odorless substance.

The separated albumen is then sold as cartonfehérjék in various countries, particularly in Europe and Asia. Kartonfehérjék are often used as an ingredient in baking and cooking, serving as a substitute for conventional egg whites.

Unlike liquid eggs, cartonfehérjék are shelf-stable and can be stored at room temperature for extended periods. They do not require refrigeration, which makes them a convenient option for consumers.

Cartonfehérjék have various applications in the food industry, including as a binding agent, a leavening agent, and an emulsifier. They are also used in dessert production, such as meringues, angel food cake, and many types of sauces.

When used as a substitute for egg whites, cartonfehérjék must be rehydrated by mixing them with water before use. This rehydration helps to restore the original texture and consistency of egg whites. The nutritional content of cartonfehérjék is comparable to that of conventional egg whites, with the primary components being protein and water.

It is worth noting that the origin of the name "kartonfehérjék" is Hungarian, as these products are widely used and consumed in Hungarian cuisine. However, the world's eggs consumption is geographical based and that respective order in whole countries and are timely developmental improvements.