egg white powder
Good functionality, such as gel, whipping, emulsification, adhesive.
Egg albumen powder can be used to improve the quality of products and its shelf life.
Typical application includes: ham, sausage, surimi, noodles, instant noodles, candy, sauce, ice cream.
Reconstitution: t portion egg albumen powder + 8 portion water = 9 portion liquid egg albumen, It issuggested that egg albumen powder be fully blended with other powder ingredients before daaing water to dissolve.
Recommended dosage: 0.2% ~ 1.0%, depends on different products.
Shelf life: 24months in shade, dry, sealed conditions.
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Chemical Analysis
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pH
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6.0—8.0
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Water%
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≤ 8.0%
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Protein%
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≥78%
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Fat%
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≤0.02%
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Hg ml/kg
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≤0.03
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