Description

Whole Egg Powder

Egg Yolk Powder

Egg white powder

Egg Shell powder

Egg Lysozyme Chloride

Egg White Flake

(1)    Specification for Whote Egg Powder

Moisture:4.0% max

Fat:*0.0% min

Protein:*4.0%

Free Fatty acid:4.5% max

Ph:7.**9.5

Standard Platecount of Bacteria:****0/g max

Coliform :*0MPN/**0g

Salmonella: Negative

It plays the same role with egg yolk powder with lower fat and higher protein

Reconstruction:1 portion whole egg powder*3.*5 portion water=4.*5 portion whote egg liquid

Recommended dosage:0.5%~2.0%, depends on different products

Shelf life:*2months in shade, dry and sealed conditions

 

(2)    Specification Egg Yolk Powder

Moisture:4.0% max

Fat:*0.0% min

Protein:*0.0%

Free Fatty acid:4.5% max

Ph:*6.**7.0

Standard Platecount of Bacteria:****0/g max

Coliform :*0MPN/**0g

Salmonella: Negative

With rich nutrition and good emulsifition, it can improve quality of final products in flavor, appearance, and extend shelf life.

Tipical application includes: Sauce, dressing, ice cream, bakery, candy, dry-reassoning, special feed, extraction of active ingredients

Reconstruction:1 portion egg yolk powder*1.*5 portion water=2.*5 portion liquid egg yolk.

Recommended dosage: depends on different products

Shelf life:*2months in shade, dry and sealed conditions

(3)    Specification for Egg White Powder

Moisture:8.0% max

Fat:2.0% min

Protein:*8.0%

Ph:6.**8.0

Standard Platecount of Bacteria:***0/g max

Coliform :*0MPN/**0g

Salmonella: Negative

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.

Reconstruction:1 portion egg albumen powder*8 portion water=9 portion liquid egg albumen it is suggested 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:*4months in shade, dry and sealed conditions

(4)    Specification for Egg Shell powder

Appearance: milk white powder

Moisture:8.0% max

PH:8.***0.0

Calcium Carbonate:*5%

Protein:5.0%

Platecount of Bacteria: **6 /g

Egg shell powder is made from egg shell after washing, drying, micro-grinding, sterilizing,

Tipical application includes:bakery products, dairy, meat products, surimi, brewage. Anti-caking agent, candy.

Recommender dosage:0.**1.0% depends on different products.

Shelf life:*4 months in shade, dry and sealed conditions.

If you are interested please feel free to contact with us.

Best regards,