| ≥1 piece |
Whole egg powder
egg yolk powder
Egg white powder
Egg Shell powder
Egg Lysozyme Chloride
Whole Egg Powder
Egg Yolk Powder
Egg white powder
Egg Shell powder
Egg Lysozyme Chloride
Egg White Flake
(1) Specification for Whote Egg Powder
Moisture:4.0% max
Fat:40.0% min
Protein:44.0%
Free Fatty acid:4.5% max
Ph:7.0-9.5
Standard Platecount of Bacteria:10000/g max
Coliform :40MPN/100g
Salmonella: Negative
It plays the same role with egg yolk powder with lower fat and higher protein
Reconstruction:1 portion whole egg powder+3.25 portion water=4.25 portion whote egg liquid
Recommended dosage:0.5%~2.0%, depends on different products
Shelf life:12months in shade, dry and sealed conditions
(2) Specification Egg Yolk Powder
Moisture:4.0% max
Fat:60.0% min
Protein:30.0%
Free Fatty acid:4.5% max
Ph:76.0-7.0
Standard Platecount of Bacteria:10000/g max
Coliform :40MPN/100g
Salmonella: Negative
With rich nutrition and good emulsifition, it can improve quality of final products in flavor, appearance, and extend shelf life.
Tipical application includes: Sauce, dressing, ice cream, bakery, candy, dry-reassoning, special feed, extraction of active ingredients
Reconstruction:1 portion egg yolk powder+1.25 portion water=2.25 portion liquid egg yolk.
Recommended dosage: depends on different products
Shelf life:12months in shade, dry and sealed conditions
(3) Specification for Egg White Powder
Moisture:8.0% max
Fat:2.0% min
Protein:78.0%
Ph:6.0-8.0
Standard Platecount of Bacteria:5000/g max
Coliform :40MPN/100g
Salmonella: Negative
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.
Reconstruction:1 portion egg albumen powder+8 portion water=9 portion liquid egg albumen it is suggested 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 and sealed conditions
(4) Specification for Egg Shell powder
Appearance: milk white powder
Moisture:8.0% max
PH:8.0-10.0
Calcium Carbonate:85%
Protein:5.0%
Platecount of Bacteria: 10 6 /g
Egg shell powder is made from egg shell after washing, drying, micro-grinding, sterilizing,
Tipical application includes:bakery products, dairy, meat products, surimi, brewage. Anti-caking agent, candy.
Recommender dosage:0.2-1.0% depends on different products.
Shelf life:24 months in shade, dry and sealed conditions.
If you are interested please feel free to contact with us.