| ≥1 piece |
Specifications
Whole Egg Powder, Egg Yolk Powder , Egg Albumen Powder
egg powder with high quality
1.light yellow and white powder
2.improve the protein content
It is made of fresh egg and with full nutrients, good emulsibility, expansion function, color adjustment and flavor enhancing.
egg albumen powder
gel-strength, whipping ability, water retention
applicable to meat product, minced fillet products, etc
applicable to meat product, minced fillet products, pastry products, flour products
1) Moisture: max 4.0%
2) Protein: min 60.0%
3) Free Fatty Acid: max 4.5%
4) PH: 6.0-7.0
5) Appearance: loose powder or vulnerable to massive, uniform yellow, with the normal egg white smell, no odor, no impurities.
5) Melamine: negative
6) Total bacteria: max 5000cfu/g
7) Coliform Group: max 0.4MPN/g
8) Salmonella: negative per 25g
High Whip(Whipping Height )=100mm
Gel (gel Strength) 400-500 g/square centimetre
High Gel(gel Strength) 500-600g/square centimetre
Super High Gel(gel Strength) =600g/square centimetre