| Customization: | Available |
|---|---|
| CAS No.: | 9006-59-1 |
| Packaging Material: | Paper |
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Egg white powder is dehydrated albumen eggs. Egg white powder has very good functions, like good gel property, which is better than that of soy protein, good whipability, good emulsifier, good water retaining ability, etc.
Specification:| Test Item | Unit | The Standard | |
| Appearance | --- | Milk white powder | |
| Moisture | % | 8.0Max. | |
| Protein | % | 78.0Min. | |
| pH | --- | 5.0-8.0 | |
| Total Plate Count | cfu/g | 5,000Max. | |
| Coliforms Group | MPN/g | 10Max. | |
| Salmonella | --- | Negative | |
| Staphylococcus Aureus | --- | Negative | |
With very good functions, egg white powder is widely used in food industry. It is used as clarifying agent in crystal sugar and sodium saccharin production; as foaming agent in cakes. It can also increase elasticity in ham production. Egg white powder is also widely used in baking, buscuits, ice cream,etc.
Store in tightly closed original package at cool, dry and ventilated place.
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