| ≥1 piece |
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 |