High Whip Egg White Powder

high whip egg white powder

 Product name:   Egg white powder
 Appearance: Milky white loose powder
 Protein:  ≥78%
 Moisture: ≤8%
 PH: 6.0-8.5
 Total plate count: ≤5000cfu/g
 Coliforms: ≤0.3MPN/g
 Salmonella: Negative
 Packing: 20kg/carton, bag
Shelf life: 24 months in cool, dry and airtight conditions.


Properties and applications: it has good functional properties, such as gelation, foaming, emulsifying and adhesion.
It can improve quality and extend shelf life.
Typical applications: ham, surimi products, noodles, instant noodles, candy, powder wrapping, soup, ice cream.

 Recovered egg white solution: 1 portion of protein powder + 8 parts of water = 9 parts of protein solution.
It is recommended to mix protein powder with other powder before use, and then hydrate it.




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