This is actually a neat trick — you can tell if your egg protein powder is pure or at least high in albumen and low in carbohydrates, fats and
gelling agents by the amount of foam released when you whip them and the duration for which it exists.
Not exact matches
Potato Starch (potato flour): Powdery fine, and with a similar texture to tapioca flour, potato starch has been used
by the food processing industry for years as a general thickener, binder, texturizer, anti-caking, or
gelling agent.
This may be done manually
by performing a gentle massage on the area, or
by using lubricating
gels or topical
agents (e.g., a 50 percent dextrose solution), which aids in the reduction of the swelling.