| ≥1 piece |
Egg white Powder
better gel, whipping,emulsification,adhesive etc
Typical application includes: ham, sausage, surimi,etc
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 |