| Product name: | High gel egg white powder |
| Appearance: | Milky white loose powder |
| Protein: | ≥80% |
| Moisture: | ≤8% |
| PH: | 6.0-8.5 |
| Fat: | ≤2.0% |
| Total plate count: | ≤5000cfu/g |
| Coliforms: | ≤0.3MPN/g |
| Salmonella: | Negative |
| Packing: | 20kg/carton, bag |
| Storage: | Stored in cool and dry place |
| Shelf life: | 24 months in cool, dry and airtight conditions. |
Process:
Egg white protein powder are simply egg whites that have been dehydrated and ground into a powder. Modern
processors spray tiny droplets of liquid egg whites into a stream of hot air. The air instantly dries the product and the
result is a fine powder without the need of grinding.
Recommended Usage Method：
Egg white powder , High gel type: 1 part egg white powder with 7~ 8 parts water. 1kg egg white powder
comes approx from 230 pieces of fresh egg(standard weight 60g)
statement：
1. We declare that the egg white powder we produced are natural color without adding any coloring agent
2. We declare that we do not use MSG in our production of egg white powder.
3. We declare that we do not use any preservative in our
production of egg white powder.
4. We are strictly running the Allergen Control Programme in manufacturing flow
Application:
Adding to meat products, surimi products and pasta products can enhance the nutrition and elasticity of the
products, improve the taste and enhance the shelf life.
TAG: High Gel Egg White Powder High Gel Egg White Powder COA
