EGG WHITE POWDER desugared

CN FEA 3502119000

1 kg of egg white powder is equivalent to 316 fresh egg whites.

Types:

  • with foaming capacity;
  • modification «A» with increased foaming capacity;
  • with high gel-forming capability.

Manufacturing process: liquid egg whites from fresh eggs are desugared, dried and pasteurized. Dry pasteurization process is carried out in up-to-date heat-chambers that have full computer control and allows to vary the main technological properties of the final product in accordance with our customers’ needs.

Application: Egg white powder with high gel-forming capability is used in meat-processing and fish industries, as well as for soup mix production. Egg white powder with increased foaming capacity is used in baking and confectionary industries. Modification «A» is the best option for producing marsh-mallow, pastila, souffle, meringue, nougat and egg white buttercreams. It has improved foam stability and shorter whipping time.

Storage conditions and shelf life: store in clean, dry and well-ventilated premises with a relative humidity of not more than 75% at a temperature:

  • not exceeding +20°С for not more than 12 months;
  • not exceeding +4°С for not more than 24 months.

Packaging: corrugated boxes with polyethylene lining, net weight 25 kg.

 

 

Egg white powder
with foaming capacity

Egg white powder
with increased foaming capacity -
modification «A»

Egg white powder
with high gel-forming
capability

Solids weight ratio, not less than

91,0%

91,0%

91,0%

Protein weight ratio, not less than

80,0%

80,0%

80,0%

Solubility

not less than 90.0%

not less than 90.0%

not less than 90.0%