In general,
most egg white protein powders are made in roughly the same way.
Not exact matches
The
most common allergens that impact a baby are cow's milk, soy
protein and
egg white.
Bear in mind, though, that the
most copious of the
egg -
white proteins sets at 184 °F — hence the rubbery results of the 212 - degree bath.
At these temperatures it is the
most heat sensitive
protein, the ovotransferrin, which constitutes 12 % of the
egg white, which coagulates.