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 230 pieces of fresh egg(standard weight 60g)

Package

20kg Egg Powder in PE Bag and Master Carton or Kraft Paper Bag

Shelf Life & Storage

24months in sealed box or bags in the dry and clean place with the temperature under 30° 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 egg white

GB 2749-2003

Physical-Chemical analysis:

Methods:

Gel strength

≥700

Turn to remark in the bottom of this page

Moisture:

≤8 %

GB/T 5009.3-2003

pH:

6.0-8.5

GB/T 5009.47-2003

Protein

≥78%

GB/T 5009.5-2003

Microbiological analysis:

Methods:

TPC- Total Plate count (cfu/g):

≤5,000

GB/T 4789.2-2008

RCT- Coliform germs (MPN/g):

≤0.3

GB/T 4789.3-2008

Salm- Salmonella spp.

Absence /25g

GB/T 4789.4-2008

E.Coli - Escherichia coli:

Absence /1g

GB/T 4789.38-2008

STA - Staphylococcus aureus :

Absence /1g

GB/T 4789.37-2008