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.
yes you can freeze it! Cool first in refrigerator so it does not have large molecules of moisture that crystalize into freezer burn. Use high quality freezer ware and leave room for expansion. Also double or even triple wrap in freezer paper and freezer bags. Thaw in refrigerator and eat within 6 months.