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.
1 The âbest beforeâ date on the carton assumes you are storing your eggs in the fridge. If you do not store your eggs in the fridge, you will need to use them much sooner than the âbest beforeâ date on the carton.  Egg shells are porous and can become tainted by strong-smelling foods in your fridge.