PRODUCT DETAILS

Consumption Area and Functional Properties

It is used in chocolate, confectionery, meringue, cake-cake, bodybuilding and health products. This product has excellent foaming, gelling and water binding properties. Another advantage is storage conditions, transportation and shelf life..

Description

Egg White Powder is obtained by drying pasteurized liquid eggs with a spray dry machine..

Ingredients

Egg White Powder

Storage and Shelf Life

It should be stored in a cool dry and well-ventilated area.

Shelf life is minimum 24 months at 20°C up to 75% humidity.

Packaging

Net 15 kg in quadro bags.

PRODUCTION PROPERTIES

  General ValuesGuaranteed Values

 

 



Physical Properties

 

pH

Humidity

Foam Whisk Test

Protein

Fat

Resolution

6.0-8.0

6,5-8.0 %

>16 cm

>80%

<0,5%

>90%

6.0-8.0

6,5-8.0 %

16-20 cm

>80%

<0,5%

>90%

 




Microbiological Properties

Total Live Count

Enterobacteriaceae

Salmonella

Staph.aureus

Energy

<5.000/g

<10/g

Negative/25g

Negative/0,01g

Approximately 1450 kj/320 kcal

<5.000/g

<10/g

Negative/25g

Negative/0,01g

Approximately 1450 kj/320 kcal