Egg Albumen Powder 1.Appearance:oyster white powder 2.Keeping inherent nutrition of fresh eggs

Egg Albumen Powder

Product Introduction

Egg white powder is produced by spray drying of fresh pure egg white. For its good gelation, foamability and water retentivity, egg white powder is widely used in meat products, bakery products, flour products, sweets and so on. In addition, egg white powder is applied in textile, papermaking, pharmaceuticals and other industries.

Specification

Item	Index
Moisture (%)	≤8.0
Fat (chloroform method) (%)	≤0.2
Protein (%)	≥78
Hg (mg/kg)	≤0.03
Total plate count (cfu/g)	≤5000
Coliform (cfu/100g)	≤30
Salmonella	Negative
PH	6.0-8.0

Application

1.Meat and seafood products: Improve elasticity and make the products hard to lose water and fat.

2.Bakery products: Enhance nutrition and better taste.

3.Noodles: Make them taste more elastic.

4.Sweets: Better taste and add more protein.

Use Method

Mix this product with water to restore liquid whole egg. 1kg egg white powder + 8kg water = liquid egg white from 17kg fresh egg. It is better to mix this product with other materials before adding water.

Package

Master carton with 20kg bag inside. Alternative packaging is available upon client's request.

Storage and Shelf Life

This product should be kept under sealed, shady and dry conditions. Shelf life is 12months.

Egg Albumen Powder