Sodium stearoyl lactylate (SSL) forms strong bonds with the flour proteins during gluten development, improving dough strength. During protein denaturation at baking temperatures, these bonds weaken and SSL is able to translocate to the starch molecules, reducing their staling rates during storage 1.
Place the ice cube tray in the freezer and freeze the egg whites until firm. Pop the egg whites out and transfer them to a zip-top freezer bag and return to the freezer. Now, whenever you need one, two or three egg whites for an egg-white-only recipe, you have them, premeasured, at your disposal.
To freeze egg yolks, they should be cooked separately in boiling water and packaged in freezer containers. To freeze the whites, they should be packaged separate from the yolks and frozen raw. Yolks must be either cooked ahead or beaten with salt, sugar or corn syrup.