Pasteurized protein has a long shelf life. In the supermarket you buy it under the name liquid protein. Ideal when you need a lot of protein but prefer to omit the egg yolk. Pasteurized protein is suitable for baking but also contributes to muscle recovery and muscle building.
Liquid proteins have a high protein content and are fat-free. It contains 48 kcal per 100 grams, of which 0.8 grams are carbohydrates and 10.9 grams of protein. Due to the lack of egg yolk, this is completely fat-free.
If we compare this to a normal egg, it contains 155 kcal of which 1.1 grams of carbohydrates and 13 grams of protein. The fat content is high: 11 grams per 100 grams. Pasteurized protein fits into a low-carb, high-protein diet.
Make your own pasteurized protein
Ready-made is easy, but can you also make pasteurized protein yourself? You can make pasteurized eggs, but not just the whites themselves. You can of course use pasteurized eggs for the whites, where you throw away the yolks. You need a digital cooking thermometer to pasteurize eggs. This is important, because at the right temperature the salmonella bacteria are killed, but the protein does not coagulate.
Before pasteurizing eggs yourself, you should first check the thermometer. Here you check whether the cooking thermometer shows any deviations. Bring a pan of water to the boil and place the thermometer in it. Check that the thermometer reads 100 degrees. If it indicates a different temperature, include this during the cooking process.
Make your own pasteurized eggs recipe
This is how you work:
- Heat water in a pan to 60 degrees (use the cooking thermometer)
- Remove the pan from the heat and place the eggs in it (completely submerged in water)
- Let this stand for 15 minutes (not on the fire)
- Heat the pan with water again to 60 degrees (not higher)
- Keep the temperature at 60 degrees for 3 minutes
- Drain the water
Let the eggs cool. You now have a raw egg that has a long shelf life. The egg white separates well from the egg yolk.
Ready-to-use pasteurized protein
This long-life protein (liquid protein) is available at a number of supermarkets or you can order it online. You can choose from different brands. For a bottle or pack of 500 grams you pay about €4. This is equivalent to 15 liquid egg whites.
Ready-to-use pasteurized egg whites are cheaper than separating egg whites and yolks yourself. Moreover, this also saves you a lot of work. After opening, the contents can be kept for about 7 days. Store in the refrigerator.
Can you freeze pasteurized egg whites?
If you want to keep liquid egg whites longer, freeze it. Once frozen, it has a shelf life of over 2 years. Always thaw in the refrigerator and use within 24 hours. It is not recommended to refreeze thawed liquid egg whites. Therefore, throw away leftovers. Keep in mind that frozen liquid egg whites are sometimes less fluffy.
How to use liquid protein
Curious about how to use pasteurized protein? Omelettes without fat or cholesterol, that’s what you make with this liquid protein. Add some vegetables and herbs if desired: enjoy!
Pasteurized egg white is also very suitable for making meringues and meringues, bavarois and macaroons.
Extra protein (protein) when you exercise
If you exercise regularly, you may need more protein. This is especially true for strength training or endurance sports. With a healthy and varied diet you do not need to take extra proteins. Because it is often difficult to get enough proteins, pasteurized proteins help with this.
Make a protein pancake with liquid proteins, add nuts or go for a protein shake. These are great alternatives to the protein shake and protein smoothie.
The strength athlete needs about 1.5 to 2 grams of protein per kilogram of body weight daily. If you don’t do sports, 0.8 grams of protein per kilogram of body weight is sufficient.