The protein desugared wholesale. Dried egg white (albumin) of increased whipping (de-sugared, pasteurized), produced in drying columns from unpasteurized liquid egg whites. Dry egg white has better whipping characteristics than ordinary chicken protein, has high foam stability characteristics. Powder, homogeneous consistency, without foreign impurities. The taste is natural, characteristic of egg products. Color from white to light yellow. At your request, we are ready to offer the following modifications: - with foaming ability. - modification "A" with increased foaming ability. - with high gelling ability.