Egg White Powder

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.