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.
Step 1. Place the unopened carton of Egg Beaters in your freezer. Do not freeze the container if it has been opened, even if you did not use any of the contents, the company warns. Step 2. Allow the Egg Beaters to freeze completely before using them.