Description

egg powder with high quality
1.light yellow and white powder
2.improve the protein content

It is made of fresh egg and with full nutrients, good emulsibility, expansion function, color adjustment and flavor enhancing.

egg albumen powder
gel-strength, whipping ability, water retention
applicable to meat product, minced fillet products, etc
applicable to meat product, minced fillet products, pastry products, flour products

1) Moisture: max 4.0%
2) Protein: min *0.0%
3) Free Fatty Acid: max 4.5%
4) PH: 6.**7.0
5) Appearance: loose powder or vulnerable to massive, uniform yellow, with the normal egg white smell, no odor, no impurities.
5) Melamine: negative
6) Total bacteria: max ***0cfu/g
7) Coliform Group: max 0.4MPN/g
8) Salmonella: negative per *5g
High Whip(Whipping Height )≥**0mm
Gel (gel Strength) ******0 g/square centimetre
High Gel(gel Strength) ******0g/square centimetre
Super High Gel(gel Strength) ≥**0g/square centimetre