Description

whole egg powder, egg yolk powder , egg albumen powder



egg powder with high quality




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