When baking or cooking, egg replacer is an indispensable ingredient!
For the dietary management of phenylketonuria and other inherited metabolic disorders requiring a low protein diet. Incomplete food, not suitable for use as the sole source of nourishment. To be used under medical supervision. Not suitable for children under 3 years old.
Low protein preparation in powder form to replace eggs in cooking and baking.
Corn starch, potato starch, thickeners (E461, E412), emulsifier (E472e).
As a replacement for eggs in culinary preparations.
Equivalence: For 1 whole egg, mix 10g of egg replacer+ 40ml of water.
Store in a dry place at room température . After opening, consume within 2 months.
|Average composition||For 100g of product|
|Energy value||1494 kJ (352 kcal)|
|Of which saturates||0.5 g|
|Of which sugars||< 0.5 g|
|Of which Phenylalanine||12.0 mg|
|Sodium||21.3 mg (0.93 mmol)|
|Potassium||20.7 mg (0.53 mmol)|
|Chloride||<50.0 mg (<1.4 mmol)|
|Calcium||67.3 mg (1.7 mmol)|
|Phosphorus||25.2 mg (0.27 mmol PO4)|
|Magnesium||3.9 mg (0.16 mmol)|