I’m wondering who here uses liquid eggs in their protein shakes and what they use.
Obviously if the Avidin in the eggs isn’t broken then the protein is kind of useless and if they’re not pasteurized they’re somewhat dangerous.
I’ve seen several companies that offer pasteurized egg whites. The problem though, is one of the companies says the pasteurization process neutralizes the Avidin, and another one specifically says it doesn’t.
“AllWhites must be fully cooked in order for the Biotin present in egg whites to be available for absorption. In its natural raw state, Avidin, a protein found in egg whites, binds with Biotin (a B-vitamin). When bound to Avidin, our bodies are unable to absorb Biotin from the egg white. The heat treatment or pasteurization temperature of the AllWhites is not high enough to denature the Avidin protein, therefore the Biotin remains bound.”
"100% pure liquid egg whites from Egg Whites International, are cooked, and yet kept in a liquid state. They are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 31/2 minutes. This proper temperature kills the salmonella and neutralizes the Avidin without damaging the protein, to allow the egg white to be digested safely by the human body. "
It sounds like both pasteurize, but ‘Egg Whites International’, I?m assuming, goes to a higher temperature to break that bond??? I?m curious what temp each goes to. If they go to the same temp and one is saying the bond is broken and the other says it?s not, then there is a problem.
What do youguys think? Anyone know for sure?
Are there better products?