Hello there, gentlemen. Welcome to your workout guides. In this blog post, you'll learn how to make your own homemade egg protein powder.
So, before we get started, here are some Egg Nutrition Values that I found on the internet.
100 g of eggs per 100 g of eggs
Calories 155
| % Daily Value* | |
| Total Fat 11 g |
16% |
| Saturated fat 3.3 g | 16% |
| Polyunsaturated fat 1.4 g | |
| Monounsaturated fat 4.1 g | |
| Cholesterol 373 mg | 124% |
| Sodium 124 mg | 5% |
| Potassium 126 mg | 3% |
| Total Carbohydrate 1.1 g | 0% |
| Dietary fiber 0 g | 0% |
| Sugar 1.1 g | |
| Protein 13 g | 26% |
| Vitamin A |
10% | Vitamin C | 0% |
| Calcium | 5% | Iron | 6% |
| Vitamin D | 21% | Vitamin B-6 | 5% |
| Cobalamin | 18% | Magnesium | 2% |
DO YOU KNOW HOW TO MAKE YOUR OWN EGG PROTEIN POWDER?
How to make your own egg protein powder supplement, which can save you a lot of money over purchasing branded supplements.
A procedure must be followed in order to produce an egg supplement.
Separate the egg whites from the yolks first. Even though the yolks are often held in, it's safer to isolate the whites only. Pulverize them, then dry the rest of the substance to make a powder. As a result, there are times when whites Egg albumen, also known as egg whites, is the main component of egg protein supplements.
When you see the word "albumen" on the contents, it means that your supplement has been filtered to remove any excessive fat.
After that, you must pasteurize the egg whites, which must be done quickly and precisely.
Pasteurization is a process that uses a very high temperature to destroy all of the bacteria in a substance while still protecting all of the protein. As a result, egg protein provides a pure source of protein in the form of egg white, which is nutrient-dense. This method of producing egg protein powder is commonly used in the dairy industry, but it can also be used to make egg white protein.
When you whip your egg protein powder, the amount of foam produced and the duration for which it lasts tells you whether it is pure or at least high in albumen and low in carbohydrates, fats, and gelling agents.