| Customization: | Available |
|---|---|
| CAS No.: | 8002-43-5 |
| Formula: | C40h82no9p |
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Whole egg powder is fully dehydrated eggs. The advantage of whole egg powder is less weight comparing with same volume fresh egg and prolonged shelf life.
Whole egg powder can be used without rehydration when baking and at the same time, it can be rehydrated to make dishes, such as scrambled eggs and omelettes.
Specification:
| Test Item | Unit | The Standard | |
| Appearance | --- | Light yellow powder | |
| Moisture | % | 4.5Max. | |
| Protein | % | 44.0Min. | |
| Fat | % | 40.0Min. | |
| Free Fatty Acid | % | 4.5Max. | |
| pH | --- | 7.0-9.5 | |
| Total Plate Count | cfu/g | 10,000Max. | |
| Coliforms Group | MPN/g | 0.9Max. | |
| Salmonella | --- | Negative | |
Whole egg powder is used as nutrition enhancers in cakes, biscuits and bread, etc. Whole egg powder is also used in baked products. It is used as emulsifier for cold food.
Store in tightly closed original package at cool, dry and ventilated place.
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