Product Description

Egg white powder is made from  egg white liquid with the process of  shelled eggs breaking, liquid filtering , homogenizing ,pasteurizing ,fermentation and dry spray.

Functionality

Gelation

Application

 Sausage, Seafood processing, Healthy products, Noodles, etc

Recommended Usage Method

1 part  egg white powder with 7~ 8 parts water. 1kg  egg white powder comes approx from **0 pieces of fresh egg(standard weight *0g)

Package

*0kg Egg Powder in PE Bag and Master Carton or Kraft  Paper Bag

Shelf Life & Storage

*4months in sealed box or bags in the dry and clean place with the temperature under *0° C

Organoleptic analysis:

Method: 

Appearance:

 

Color:

Smell:

 

Taste:

Homogeneous dry substance, white powder,without strange particles.

 white, homogenous

Natural odor, typical of eggs,pleasant, typical mild, free of strange smells.

Typical of eggwhite

 

GB ********3

 

 

Physical-Chemical analysis:

Methods:

Gel strength

≥**0

Turn to remark in the bottom of this page

Moisture:              

≤8 %      

GB/T ***9.*****3

pH:                              

6.**8.5                    

GB/T ***9.*7***03

Protein

≥*8%

GB/T ***9.****03

Microbiological analysis:

Methods:

TPC- Total Plate count (cfu/g):

≤5,**0

GB/T ***9.*****8

RCT- Coliform germs   (MPN/g):

≤0.3

GB/T ***9.*****8

Salm- Salmonella spp.

Absence /*5g

GB/T ***9.4****8

E.Coli -Escherichia coli:

Absence /1g

GB/T ***9.*8****8

STA- Staphylococcus aureus :

Absence /1g

GB/T ***9.*7****8