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.
Chemical Analysis
pH
6.0-8.0
Water%