Property: With improved function such as emulsification, heat stability, high whipping volume, foam stability and high gel strength, egg white powder can improve significantly quality.
Application: Ham, sausage, surimi, pasta, instant noodles, candies, bread crumbs, soup seasoning, sauces, ice cream etc.
Reconstitution: 1 portion of egg white powder dissolved in 8 portion of water corresponds to approximately 9 portions of fresh liquid egg white. lt is recommended to reconstitute egg white powder with water after it is fully blended with other dry ingredients.
Recommended ratio: 0.2%- 1.0% depends on different products.
Shelf life: 24 months kept sealed in cool dry place at room temperature.
Standard Of Egg White 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.