Dry egg white, fermented pasteurized, with high foam content, Buy Dry egg white, fermented pasteurized, with high foam content, Wholesale, Dry egg white, fermented pasteurized, with high foam content, Dry egg white, fermented pasteurized, with high foam contentPrice, Dry egg white, fermented pasteurized, with high foam contentPictures,1102361-JB Products Factory Limited

Product Details Company Profile

The product is used in bakery and confectionery industries. Dry egg white, fermented pasteurized with
high foam content has better foaming property than fresh egg albumin in liquid at the same pH.

Dry Egg Products are produced by dried spraying of fresh chicken eggs after they have been cleaned off, broken, homogenized and pasteurized, retaining the original nutrients and possessing unique functional properties.

Composition: Edible chicken egg albumen

Replacement ratio: 1kg of high-foaming pasteurized albumen is equivalent to 310-316 fresh egg whites.

Organoleptic characteristics: Dry albumen pasteurized with high foaming is a homogeneous product without foreign substances, without shell fragments and films.
Product color – white to yellowish-white
Taste and odor – natural, odorless egg
Consistency – homogeneous powdery mass. Allowed the presence of easily crumbling under mechanical action lumps.

Packaging: packed into 25 kg corrugated box with a plastic liner.

Storage: Shelf life of Dry albumen at t max +20 °C 12 months. At a temperature not higher than +4 °C shelf life is extended to 24 months. Stored in dry, clean and well ventilated place.

Dry egg white, fermented pasteurized, with high foam content

【Dry egg white, fermented pasteurized, with high foam content】