Egg white

About

The clear liquid of an egg, also called albumen, about 90 % water and 10 % proteins; used in nougat as a foaming and binding agent.^[1] Printed as "Eiklar" on German-language Toblerone labels.^[2]

Products (3)

• 

  Toblerone Milk Chocolate with Honey & Almond Nougat 50 g

  Toblerone · 50 g · flow wrap · Chocolate and Chocolate/Sugar Candy Combinations - Confectionery

  00000076145513
• 

  Toblerone Swiss Milk Chocolate with Honey & Almond Nougat 400 g

  Toblerone · 400 g · triangular carton · Chocolate and Chocolate/Sugar Candy Combinations - Confectionery

  00070221035020
• 

  Toblerone White 100 g

  Toblerone · 100 g · triangular carton · Chocolate and Chocolate/Sugar Candy Combinations - Confectionery

  07614500010310

Also known as

• albumen en

References

1. ↑ Wikipedia: Egg white Accessed 2026-09-10.
2. ↑ Toblerone Schweiz: Weiss, weisse Schokolade mit Honig- und Mandel-Nougat Accessed 2026-09-10.