| ≥1 piece |
On rehydration, powdered egg solids regain the properties equivalent to those of fresh eggs.
On rehydration, powdered egg solids regain the properties equivalent to those of fresh eggs. Dehydrated egg products of all categories, including fermented products, are manufactured. The processing characteristics of the egg solids are defined by the dehydration conditions, namely temperature, humidity, and air velocity. During dehydration, the egg substance is never warmed above 58-64°C, which is the temperature of protein denaturation. We produce:
egg powder (GOST 30363-96)
Pasteurized dehydrated egg yolk (GOST 30363-96)
Fermented thermostable dehydrated egg yolk (TOR 15.8-32086437-001:2007)
Dehydrated egg white (GOST 30363-96)
| Product Type: Egg Product | Variety: Egg White Powder | Origin: Chicken |
| Use: Food | Shelf Life: 12 months | Certification: ISO |
| Place of Origin: Ukraine |