Property: similar to egg yolk powder but less fat and more protein.
Application: bakery, biscuits, pasta, noodles, mayonnaise, salad dressing etc.
Reconstitution: 1 portion of whole egg powder dissolved in 3.25 portion of water corresponds to approximately 4.25 portions of fresh liquid whole egg.
Recommended ratio: 0.5%- 2.0%, depends on different products.
Shelf life: 12 months kept sealed in cool dry place at room temperature.
Standard Of Whole Egg Powder (Executive Standards:Q/DLX 0001S)
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Globulin extracted from egg yolk is unique in its high level of bioactivity, which renders its relatively high antimicrobial activity. Hence, the egg yolk globulin has the ability to suppress the growth of intestinal bacteria and enhance the immune system.