Dry egg white, fermented pasteurized with increased gelation, Buy Dry egg white, fermented pasteurized with increased gelation, Wholesale, Dry egg white, fermented pasteurized with increased gelation, Dry egg white, fermented pasteurized with increased gelationPrice, Dry egg white, fermented pasteurized with increased gelationPictures,1102361-JB Products Factory Limited

Product Details Company Profile

The product is used in meat and fish processing industries. Dry egg white, fermented pasteurized with increased gelation - has the gel strength is more than 400 g/cm2. It has better gel strength, bending and shear resistance 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: 1 kg of pasteurized dry albumen with high gelation is equivalent to 310-316 fresh egg whites.

Organoleptic characteristics: Fermented pasteurized dried albumen is a homogeneous product without extraneous impurities, without shell fragments and films.
Product color – white to yellowish-white
Taste and odor – natural, odorless egg consistency – a 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 increased gelation

【Dry egg white, fermented pasteurized with increased gelation】