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What is Liot liquid egg white?
Liot liquid egg white is a one-litre bottle of pasteurised, ready-to-use liquid egg white. A single ingredient: 100 % pasteurised hen egg white. No additives, no preservatives, no added protein, no flavourings.
Pasteurisation is what sets this product apart from an egg white separated at home. The liquid is brought to a controlled temperature, high enough to destroy pathogenic micro-organisms but too low to coagulate the albumin. It is this treatment that allows the unopened bottle to be kept at room temperature, below 25 °C, without refrigeration — a detail that changes how a cupboard is organised, since you no longer have to weigh fridge space against the quantity you buy.
The one-litre bottle is the equivalent of 32 egg whites, on the basis of 30 ml for an average white. That is the second advantage of the format: no more shells, no more separating the yolk, no more yolks piling up in the fridge, and dosing to the millilitre where an egg white varies from one size grade to the next.
What does Liot liquid egg white contain?
Per 100 g, the product provides 49 kcal (207 kJ), 10.8 g of protein, 1 g of carbohydrate of which 0.7 g sugars, 0.2 g of fat of which 0 g saturates, 0 g of fibre and 0.42 g of salt. The full table is set out in the nutritional values tab.
The figure that matters is the ratio between the first two. The 10.8 g of protein account for close to 90 % of the 49 kcal provided: the product therefore comfortably exceeds the 20 % of energy threshold that European regulations require for the nutrition claim "high protein". There are three authorised health claims for protein, and they are the only ones we will write: protein contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones.
Two honest clarifications are called for. The first: this egg white is not entirely free from fat. It contains 0.2 g per 100 g, and 1 g of carbohydrate. You often read "zero fat" and "100 % pure protein" on this kind of product page; that is untrue in the light of the label, even if the amounts are small. The second: the manufacturer does not publish a quantified amino acid profile for this reference, nor a density allowing millilitres to be converted exactly into grams. So we give the values per 100 g as they appear on the label, and the practical volume equivalents separately, without mixing the two.
How do you use Liot liquid egg white?
Shake the bottle before each use, then pour out the volume you want. The benchmarks are simple: 30 ml for one egg white, 90 ml for three, 150 to 200 ml for an omelette for two to three people.
The rule that overrides all the others: never consume this product raw. Pasteurisation reduces the microbiological risk, it does not remove it, and the manufacturer requires cooking before consumption. That rules out the cold shaker, whatever gym habits may say. The real uses are therefore cooked: omelettes and scrambled eggs, pancakes, muffins and cakes, meringues, or folding it into a preparation that will go in the oven or the pan.
Once the bottle is open, storage changes completely: in the fridge between 0 and 4 °C, and to be used within 48 hours. This is the point buyers get wrong most often, because ambient storage before opening suggests a flexibility that disappears the moment the cap is first unscrewed. An opened litre needs planning over two days: two omelettes and a batch of pancakes, for example. The product is for adults only, and its use is not recommended for pregnant or breastfeeding women.
Who is this product for, and who is it not for?
It is aimed at people who cook regularly and want to raise their protein intake without going through a powder: savoury breakfasts, batch cooking for the week, lighter baking. It also helps anyone who digests dairy protein poorly, since it contains none — much like plant proteins, but with a complete amino acid profile.
The product contains EGGS and may contain traces of GLUTEN, MILK and SOYA. An egg allergy rules it out absolutely, with no room for nuance: it is an egg white, not a derivative. It is for adults only, not recommended for pregnant or breastfeeding women, and it must never be consumed raw. On any question of allergy or particular diet, speak to your doctor or your pharmacist.
What you should not expect from it. It is not a shaker protein: the requirement to cook it makes it a cooking ingredient, not a post-session drink — for that, look instead at our protein powders. It is not a slimming product: 49 kcal per 100 g help build a low-calorie meal, but it is the meal doing the work, not the bottle. And it is not economical per gram of protein: at 10.8 g per 100 g, you have to pour a lot of it to reach the amounts a scoop of powder delivers in one go. We would rather say so before you buy.
Liquid egg white or egg protein powder?
Both come from the same food, and they do not answer the same need.
Egg protein powder is the better choice in three cases. When you want a shaker: it can be drunk, which the liquid does not allow. When you travel or work away from home, since it requires neither cold storage nor cooking. And when you are aiming for a high protein intake, because it comes in at around 80 g of protein per 100 g of powder where the liquid provides 10.8 g per 100 g of product. On these three points, the bottle clearly loses.
Liquid egg white wins wherever cooking comes into play. It binds a preparation, it gives an omelette or protein pancakes the texture of a real egg — a reconstituted powder cannot manage that. It also wins on composition, with a single ingredient and no sweeteners, and on price per litre against the cost of a tub of powder. In practice, plenty of people keep both: the powder for shakers, the bottle for the pan.
Frequently asked questions
Where can you find liquid egg white?
This is the question most often asked about this product, and availability in supermarkets remains patchy from one chain and one region to the next. The Liot brand is distributed in France; we stock it on this page, in stock, with same-day dispatch on any order placed before 14:00 and collection within two hours at our shop in Vendargues, near Montpellier.
How many egg whites are there in a one-litre bottle?
The equivalent of 32 whites, on the basis of 30 ml for an average egg white. A litre therefore represents roughly 108 g of protein in total, to be spread over the 48 hours following opening — that is where the real constraint lies, not in the volume.
Can you drink it raw in a shaker?
No. The manufacturer requires cooking before consumption, and that instruction overrides the widespread use of raw egg white in bodybuilding. Pasteurisation reduces the microbiological risk without eliminating it, and raw white is in any case poorly digested. If you want a protein to drink, take a powder designed for it.
Does it really keep outside the fridge?
Yes, but only while the bottle is unopened, at a temperature below 25 °C. After opening, the product must go into the fridge between 0 and 4 °C and be used within 48 hours. That is the distinction that matters, and the one most often forgotten.
Does liquid egg white contain cholesterol?
The cholesterol in an egg is found in the yolk, not in the white. The bottle provides only 0.2 g of fat per 100 g. On any question of lipid profile or a prescribed diet, the person to talk to is your doctor, not a product page.
Does it whisk to stiff peaks as well as a fresh white?
No, and that is the most common disappointment with this product — better said before you buy. Pasteurisation has already begun to denature the proteins that stabilise the foam: the white does whip up, but more slowly, with less volume, and it collapses faster than a fresh white. What genuinely helps: take it out twenty to thirty minutes beforehand, use a perfectly grease-free bowl and whisk (stainless steel or glass, never plastic), add a few drops of lemon or a pinch of cream of tartar, and allow twice the whisking time. For a chocolate mousse, a soufflé or classic meringues, it works very well. For macarons or an Italian meringue, where the stability of the foam is critical, use fresh egg whites.
What recipes can you make with liquid egg white?
Omelettes, scrambled eggs, pancakes, meringues, cakes and financiers make up the bulk of it. Rather than lining up recipes here that would teach you nothing about the product, we have gathered them into a complete guide to the ways of using it in cooking, with the proportions and cooking times.
Where to buy Liot liquid egg white?
The one-litre bottle can be ordered from this page, and we ship throughout France and Europe. It is a product people often buy several bottles at a time, which only makes sense if you allow for the 48 hours of storage after opening: better several sealed litres in reserve than one open litre you do not finish. In our shop in Vendargues, about ten minutes from Montpellier, that is the first piece of advice we give on this aisle, and collection there takes place within two hours.
The rest of the protein sources can be compared from our sports nutrition range.
Who is Liot?
Liot is a French company specializing in egg products since 1960. It is located in Pleumartin, in the Vienne region, about forty kilometers from Poitiers, and operates as a simplified joint-stock company. It now belongs to the Italian group Eurovo, one of the main European players in egg products.
It is therefore not a sports nutrition brand that started making egg products, but an egg industrialist whose product is of interest to athletes. The difference is significant: Liot's business is egg breaking, pasteurization, and preservation on an agri-food scale. The company's catalog covers liquid egg products, powdered egg products, frozen products, and egg-based preparations for catering and industry.
The brand claims an HACCP-type quality assurance system and traceability on its production workshops. We do not attribute any other certification to it: we have not verified any, and an invented certification on a reseller page serves no one.
How good is the Liot range?
Pasteurized liquid egg white is a technical product before it is a sports nutrition product, and that is what makes it high quality. Pasteurization applies a controlled heat treatment that eliminates pathogens — primarily salmonella — while leaving the protein intact. This is what makes it possible to sell bottled egg white, with a long shelf life, whereas fresh egg white only lasts a few days.
What Liot does well: a single-ingredient product. Egg white, nothing else. No additives, no preservatives, no flavorings, no sweeteners. In a market where almost everything is formulated, a product that is not has value, especially for people who have difficulty digesting protein powders or who want to limit additives.
What it doesn't do: taste. Egg white has no pleasant flavor as is, and pasteurization does not improve it. This product is for cooking, it is not for drinking in a shaker like a flavored whey.
Which Liot product do we sell?
We stock Liot liquid egg white in a one-liter bottle, equivalent to about 32 egg whites. Its composition is one line long: 100% egg white, no fat, no significant carbohydrates, no lactose.
Its practical benefit is real and often underestimated. Breaking thirty-two eggs, separating the whites from the yolks, discarding or recycling the yolks, and cleaning up afterwards represents considerable time and waste. The bottle eliminates all of this and allows for precise gram measurements. It can be stored at room temperature before opening thanks to pasteurization, then in the refrigerator once opened — and there, the shelf life is short, and must be respected.
The uses that work best: protein pancakes and omelets, where the white replaces all or part of the whole eggs; baked preparations; adding to a porridge of oat flour or rice cream at the end of cooking, where the protein coagulates and adds body.
This product naturally complements our liquid egg white section and our range of powdered egg protein, which meets the same need in a different form.
Our reseller opinion
What works. It's a simple, French, single-ingredient product, with a good price-quality ratio when compared to the actual cost of thirty-two eggs bought and cracked by hand, yolks included. The protein quality of egg albumin is also the historical reference against which other food proteins are compared.
The main limitation: pasteurized liquid egg white does not whip well. This is the point we most often have to explain at the counter, and it's a real disappointment for anyone buying the bottle thinking of making meringues or soufflés. Heat treatment slightly modifies the albumin proteins and degrades its foaming power: the white whips less, less quickly, and collapses more easily than a fresh white. For anything that relies on a firm foam, keep shell eggs.
Two other reservations. First, the taste: there isn't any, and the smell when pouring puts off some users. This product is for cooking, not for shaking. Second, the cost per gram of protein: it remains higher than that of a concentrated whey, simply because water is being transported and refrigerated. If your criterion is the price per gram of protein, this is not the best choice in the department; if your criterion is the absence of additives and culinary versatility, it is.
One last point, a safety one: egg white should not be consumed raw in large quantities repeatedly. Raw, it contains avidin, a protein that binds to biotin and reduces its absorption, and cooking deactivates this effect. Pasteurization addresses the microbiological risk, not this one.
Liquid egg white or whey?
Both are complete proteins, and the choice is based on practical criteria rather than a hierarchy of quality.
Whey isolate wins on absorption speed, price per gram of protein, taste, and shaker convenience. Liquid egg white wins on the complete absence of additives, the absence of lactose, and what no powder does: entering an omelet, cake batter, or flan. It also provides slower digestion, which is neither an advantage nor a disadvantage in itself.
In practice, the two coexist well: whey around training, egg white in cooked meals. For people who completely exclude dairy products, it is the most direct alternative along with vegetable proteins.
Frequently Asked Questions
How much protein and calories for 100 ml?
About 10 to 11 g of protein and 45 to 52 kcal per 100 ml, with almost zero fat and less than 1 g of carbohydrates — the exact values are on the bottle. This is the best protein-to-calorie ratio found in a common unprocessed food: almost 90% of the calories come from protein. Two useful cooking benchmarks: 100 ml is equivalent to about three egg whites, and a one-liter bottle is equivalent to about thirty. Since the white does not contain yolk, it does not provide cholesterol, fat-soluble vitamins, or iron — all of these are in the yolk, which is also a reason not to base your entire diet on it.
How to tell if the egg white is still good after opening?
Three signs require discarding the bottle, regardless of the date: a sulfuric or sour odor, a pinkish, grayish, or greenish hue, and a stringy texture when at rest. A healthy white is fluid, slightly opalescent, slightly yellowish, and practically odorless. The shelf life after opening is short — a few days in the refrigerator, and the information on the packaging is authoritative, not a general rule. Two habits that actually extend the shelf life: closing immediately instead of leaving the bottle on the counter while cooking, and never pouring back into the bottle what has already been taken out. If in doubt about an expired product, do not taste it to check.
How many egg whites in a one-liter bottle?
The equivalent of about 32 egg whites. This is an equivalence by volume, not an individual guarantee: a shell egg white weighs between 30 and 35 g depending on the size.
Can it be stored out of the refrigerator?
Before opening, yes: pasteurization allows storage at room temperature until the indicated date. After opening, the bottle should be kept in the refrigerator and consumed quickly — the information on the packaging is authoritative.
Can it be drunk raw?
We do not recommend this. The product is pasteurized, so the microbiological risk is dealt with, but raw egg white contains avidin, which limits the absorption of biotin. Cooking solves this problem and also improves digestibility.
Does it whip into a foam?
Poorly. The foaming power of pasteurized egg white is significantly lower than that of fresh egg white. For meringue or soufflé, use shell eggs.
Is it suitable for people with lactose intolerance?
Yes, egg white does not contain lactose. However, eggs themselves are a major allergen that requires mandatory declaration: in case of egg allergy, this product is absolutely contraindicated.
How much should I use?
That depends on your diet, not a general rule. As a cooking guide, 100 ml is equivalent to about three egg whites, which provides about ten grams of protein. The rest should be reasoned on a daily basis and discussed with a professional if you have a specific goal.
Is Liot a French company?
Yes, established in Pleumartin in the Vienne region since 1960. It belongs to the Italian group Eurovo, but production remains that of a French site.
Where can I buy Liot liquid egg white?
From specialized sports nutrition retailers and in certain food channels. We stock it and ship it throughout France and Europe.
Is Liot egg white available near Montpellier?
Yes, it is available in our Vendargues store, about ten minutes from Montpellier. It is also a product that is better to buy on site when possible: it is heavy, it takes up volume, and picking it up in store avoids paying for the transport of a liter of liquid.
We also ship throughout France and Europe. Also explore: our protein powders, our powdered egg protein, and our cooking sprays for omelets.
This product is part of a varied and balanced diet and does not substitute for medical advice.
Retrait au magasin sous 2 h
À Vendargues, près de Montpellier. Vous êtes prévenu dès que la commande est prête.
Commandé avant 14 h, expédié le jour même
Du lundi au samedi. Le délai d'acheminement appartient ensuite au transporteur.
Livraison offerte dès 69 €
En France métropolitaine, et dès 100 € en Europe. Modes et délais.
Une question avant de commander ?
Écrivez-nous ou passez au magasin : on connaît les produits qu'on vend.
Who is Liot?
Liot is a French company specializing in egg products since 1960. It is located in Pleumartin, in the Vienne region, about forty kilometers from Poitiers, and operates as a simplified joint-stock company. It now belongs to the Italian group Eurovo, one of the main European players in egg products.
It is therefore not a sports nutrition brand that started making egg products, but an egg industrialist whose product is of interest to athletes. The difference is significant: Liot's business is egg breaking, pasteurization, and preservation on an agri-food scale. The company's catalog covers liquid egg products, powdered egg products, frozen products, and egg-based preparations for catering and industry.
The brand claims an HACCP-type quality assurance system and traceability on its production workshops. We do not attribute any other certification to it: we have not verified any, and an invented certification on a reseller page serves no one.
How good is the Liot range?
Pasteurized liquid egg white is a technical product before it is a sports nutrition product, and that is what makes it high quality. Pasteurization applies a controlled heat treatment that eliminates pathogens — primarily salmonella — while leaving the protein intact. This is what makes it possible to sell bottled egg white, with a long shelf life, whereas fresh egg white only lasts a few days.
What Liot does well: a single-ingredient product. Egg white, nothing else. No additives, no preservatives, no flavorings, no sweeteners. In a market where almost everything is formulated, a product that is not has value, especially for people who have difficulty digesting protein powders or who want to limit additives.
What it doesn't do: taste. Egg white has no pleasant flavor as is, and pasteurization does not improve it. This product is for cooking, it is not for drinking in a shaker like a flavored whey.
Which Liot product do we sell?
We stock Liot liquid egg white in a one-liter bottle, equivalent to about 32 egg whites. Its composition is one line long: 100% egg white, no fat, no significant carbohydrates, no lactose.
Its practical benefit is real and often underestimated. Breaking thirty-two eggs, separating the whites from the yolks, discarding or recycling the yolks, and cleaning up afterwards represents considerable time and waste. The bottle eliminates all of this and allows for precise gram measurements. It can be stored at room temperature before opening thanks to pasteurization, then in the refrigerator once opened — and there, the shelf life is short, and must be respected.
The uses that work best: protein pancakes and omelets, where the white replaces all or part of the whole eggs; baked preparations; adding to a porridge of oat flour or rice cream at the end of cooking, where the protein coagulates and adds body.
This product naturally complements our liquid egg white section and our range of powdered egg protein, which meets the same need in a different form.
Our reseller opinion
What works. It's a simple, French, single-ingredient product, with a good price-quality ratio when compared to the actual cost of thirty-two eggs bought and cracked by hand, yolks included. The protein quality of egg albumin is also the historical reference against which other food proteins are compared.
The main limitation: pasteurized liquid egg white does not whip well. This is the point we most often have to explain at the counter, and it's a real disappointment for anyone buying the bottle thinking of making meringues or soufflés. Heat treatment slightly modifies the albumin proteins and degrades its foaming power: the white whips less, less quickly, and collapses more easily than a fresh white. For anything that relies on a firm foam, keep shell eggs.
Two other reservations. First, the taste: there isn't any, and the smell when pouring puts off some users. This product is for cooking, not for shaking. Second, the cost per gram of protein: it remains higher than that of a concentrated whey, simply because water is being transported and refrigerated. If your criterion is the price per gram of protein, this is not the best choice in the department; if your criterion is the absence of additives and culinary versatility, it is.
One last point, a safety one: egg white should not be consumed raw in large quantities repeatedly. Raw, it contains avidin, a protein that binds to biotin and reduces its absorption, and cooking deactivates this effect. Pasteurization addresses the microbiological risk, not this one.
Liquid egg white or whey?
Both are complete proteins, and the choice is based on practical criteria rather than a hierarchy of quality.
Whey isolate wins on absorption speed, price per gram of protein, taste, and shaker convenience. Liquid egg white wins on the complete absence of additives, the absence of lactose, and what no powder does: entering an omelet, cake batter, or flan. It also provides slower digestion, which is neither an advantage nor a disadvantage in itself.
In practice, the two coexist well: whey around training, egg white in cooked meals. For people who completely exclude dairy products, it is the most direct alternative along with vegetable proteins.
Frequently Asked Questions
How much protein and calories for 100 ml?
About 10 to 11 g of protein and 45 to 52 kcal per 100 ml, with almost zero fat and less than 1 g of carbohydrates — the exact values are on the bottle. This is the best protein-to-calorie ratio found in a common unprocessed food: almost 90% of the calories come from protein. Two useful cooking benchmarks: 100 ml is equivalent to about three egg whites, and a one-liter bottle is equivalent to about thirty. Since the white does not contain yolk, it does not provide cholesterol, fat-soluble vitamins, or iron — all of these are in the yolk, which is also a reason not to base your entire diet on it.
How to tell if the egg white is still good after opening?
Three signs require discarding the bottle, regardless of the date: a sulfuric or sour odor, a pinkish, grayish, or greenish hue, and a stringy texture when at rest. A healthy white is fluid, slightly opalescent, slightly yellowish, and practically odorless. The shelf life after opening is short — a few days in the refrigerator, and the information on the packaging is authoritative, not a general rule. Two habits that actually extend the shelf life: closing immediately instead of leaving the bottle on the counter while cooking, and never pouring back into the bottle what has already been taken out. If in doubt about an expired product, do not taste it to check.
How many egg whites in a one-liter bottle?
The equivalent of about 32 egg whites. This is an equivalence by volume, not an individual guarantee: a shell egg white weighs between 30 and 35 g depending on the size.
Can it be stored out of the refrigerator?
Before opening, yes: pasteurization allows storage at room temperature until the indicated date. After opening, the bottle should be kept in the refrigerator and consumed quickly — the information on the packaging is authoritative.
Can it be drunk raw?
We do not recommend this. The product is pasteurized, so the microbiological risk is dealt with, but raw egg white contains avidin, which limits the absorption of biotin. Cooking solves this problem and also improves digestibility.
Does it whip into a foam?
Poorly. The foaming power of pasteurized egg white is significantly lower than that of fresh egg white. For meringue or soufflé, use shell eggs.
Is it suitable for people with lactose intolerance?
Yes, egg white does not contain lactose. However, eggs themselves are a major allergen that requires mandatory declaration: in case of egg allergy, this product is absolutely contraindicated.
How much should I use?
That depends on your diet, not a general rule. As a cooking guide, 100 ml is equivalent to about three egg whites, which provides about ten grams of protein. The rest should be reasoned on a daily basis and discussed with a professional if you have a specific goal.
Is Liot a French company?
Yes, established in Pleumartin in the Vienne region since 1960. It belongs to the Italian group Eurovo, but production remains that of a French site.
Where can I buy Liot liquid egg white?
From specialized sports nutrition retailers and in certain food channels. We stock it and ship it throughout France and Europe.
Is Liot egg white available near Montpellier?
Yes, it is available in our Vendargues store, about ten minutes from Montpellier. It is also a product that is better to buy on site when possible: it is heavy, it takes up volume, and picking it up in store avoids paying for the transport of a liter of liquid.
We also ship throughout France and Europe. Also explore: our protein powders, our powdered egg protein, and our cooking sprays for omelets.
This product is part of a varied and balanced diet and does not substitute for medical advice.
Sources
- ANSES — Les compléments alimentaires
- Règlement UE n° 432/2012 — allégations de santé autorisées
- Règlement CE n° 1924/2006 — allégations nutritionnelles et de santé
À intégrer dans une alimentation variée et équilibrée et un mode de vie sain.
Questions fréquentes — Liot Liquid Egg White
Combien de protéines et de calories pour 100 ml ?
Environ 10 à 11 g de protéines et 45 à 52 kcal pour 100 ml, avec quasiment zéro lipide et moins de 1 g de glucides — les valeurs exactes figurent sur la bouteille. C'est le meilleur rapport protéines-calories qu'on trouve dans un aliment courant non transformé : près de 90 % des calories viennent des protéines. Deux repères utiles pour cuisiner : 100 ml correspondent à environ trois blancs d'œuf, et la bouteille d'un litre à une trentaine. Le blanc ne contenant pas de jaune, il n'apporte ni cholestérol, ni vitamines liposolubles, ni fer : ces nutriments sont dans le jaune, et l'assiette les apporte à côté.
Comment savoir si le blanc d'œuf est encore bon après ouverture ?
Trois signes imposent de jeter la bouteille, quelle que soit la date : une odeur soufrée ou aigre, une teinte rosée, grisâtre ou verdâtre, et une texture filante au repos. Un blanc sain est fluide, légèrement opalescent, un peu jaunâtre, et pratiquement inodore. Le délai après ouverture est court — quelques jours au réfrigérateur, et c'est la mention portée sur l'emballage qui fait foi, pas une règle générale. Deux habitudes qui prolongent réellement la durée : refermer immédiatement au lieu de laisser la bouteille sur le plan de travail pendant qu'on cuisine, et ne jamais reverser dans la bouteille ce qu'on a déjà sorti. En cas de doute sur un produit dont la date est dépassée, ne goûtez pas pour vérifier.
Combien de blancs d'œuf dans une bouteille d'un litre ?
L'équivalent d'environ 32 blancs d'œuf. C'est une équivalence en volume, pas une garantie individuelle : un blanc d'œuf coquille pèse entre 30 et 35 g selon le calibre.
Se conserve-t-il hors du réfrigérateur ?
Avant ouverture, oui : la pasteurisation permet une conservation à température ambiante jusqu'à la date indiquée. Après ouverture, la bouteille se garde au réfrigérateur et se consomme rapidement — la mention portée sur l'emballage fait foi.
Peut-on le boire cru ?
Ce n'est pas ce que nous recommandons. Le produit est pasteurisé, donc le risque microbiologique est traité, mais le blanc cru apporte de l'avidine, qui limite l'absorption de la biotine. La cuisson règle la question et améliore par ailleurs la digestibilité.
Monte-t-il en neige ?
Peu : le pouvoir moussant d'un blanc pasteurisé est plus faible que celui d'un blanc frais. Pour une meringue ou un soufflé, les œufs coquille restent l'outil adapté ; pour le reste de la cuisine, la bouteille fait le travail.
Convient-il aux intolérants au lactose ?
Oui, le blanc d'œuf ne contient pas de lactose. En revanche, l'œuf est lui-même un allergène majeur à déclaration obligatoire : en cas d'allergie à l'œuf, ce produit est totalement contre-indiqué.
Quelle quantité utiliser ?
Cela dépend de votre alimentation, pas d'une règle générale. À titre de repère de cuisine, 100 ml correspondent à environ trois blancs d'œuf, ce qui apporte de l'ordre d'une dizaine de grammes de protéines. Le reste se raisonne à l'échelle de la journée et se discute avec un professionnel si vous avez un objectif précis.
Liot est-elle une entreprise française ?
Oui, implantée à Pleumartin dans la Vienne depuis 1960, avec une production sur site français.
Que trouve-t-on de Liot chez nous ?
La bouteille d'un litre est en rayon réfrigéré à la boutique et commandée en ligne : nous expédions partout en France et en Europe.
