Why does coagulated casein protein melt when re-heated, but egg protein not?
Cheeses will melt again and again while they have sufficient water / fat in them, but the same does not happen with egg whites. Why?
Muevelo
Muevelo (@muevelo) on FSTDESK: 2 replies and 2 threads.
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Low/zero-sugars substitute for stickiness and (optionally) sweetness of sugar
Hi all, I'm looking for a substitute for sugar which offers it's stickiness mainly, and if possible, it's solubility, sweetness, and when m…