Dried Egg Whites

[pringle007]

Would I need to refrigerate a product made with powdered egg whites if such things were the only perishable item n the product. Say, for example, if I were to make marshmallow cream with powdered egg whites as opposed to real whites?

[chiantiglace]

I suggest you take a look at some sanitation and health codes to get a better idea of what is proper or improper.

If what you are asking is that 'egg white powder is less dangerous than egg whites' then the answer is most definitely yes, to some extent. If you have a solution of water and egg whites with the egg whites consisting of about 10% the entire volume then that is very close to raw egg whites. Though the second egg white powder is hydrated it is just as likely to start gathering bacteria as raw egg whites. What you have to pay attention to is not "raw" or "dryed" egg whites, its the water activity. The greater the water activity the higher the risk for bacteria. So yes, if you are making a product that has relatively high water activity then I would refrigerate it.

But marshmallows, unecessary considering they have been cooked, stabilized and have minimal water content.

But marshmallow cream, I have no idea because I don't know your recipe and how you are making it.

Edited May 27, 2009 by chiantiglace (log)