点击图片查看原图
Appearance: Milky white loose powder
Protein: ≥80%
Moisture:≤8%
PH:5.0-8.0
Fat ( Chloroform Method ):≤2.0%
Total plate count::≤5000cfu/g
Coliforms:≤0.3MPN/g
Salmonella:Negative
Packing: 20kg/carton, bag
Storage: Stored in cool and dry place
Shelf life: 24 months in cool, dry and airtight conditions.
Quality Standard of Whole Egg Flour for Chicken:
Suggested additions: 0.2%-1.0% depending on the product
Properties and applications: it has good functional properties, such as gelation, foaming, emulsifying and adhesion. It can improve quality and extend shelf life.
Typical applications: ham, surimi products, noodles, instant noodles, candy, powder wrapping, soup, ice cream.
Recovered egg white solution: 1 portion of protein powder + 8 parts of water = 9 parts of protein solution. It is recommended to mix protein powder with other powder before use, and then hydrate it.