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Egg White Powder
Good functionality, such as gel, whipping, emulsification, adhesive.
Egg albumen powder can be used to improve the quality of products and its shelf life.Typical application includes: ham, sausage, surimi, noodles, instant noodles, candy, sauce, ice cream.Reconstitution: t portion egg albumen powder + 8 portion water = 9 portion liquid egg albumen, It issuggested that egg albumen powder be fully blended with other powder ingredients before daaing water to dissolve.Recommended dosage: 0.2% ~ 1.0%, depends on different products.Shelf life: 24months in shade, dry, sealed conditions
Chemical Analysis | |
pH | 6.0—8.0 |
Water% | ≤ 8.0% |
Protein% | ≥78% |
Fat% | ≤0.02% |
Hg ml/kg | ≤0.03 |
Egg White Powder