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Whole egg powder
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  • Whole egg powder

Whole egg powder


Basic Information 1.Production process Chicken whole egg powder is made from fresh egg as raw material, after picking, egg, washing, blow-drying, beating, filtering, homogenizing, pasteurizing, spray-drying and other processes, it is the most ideal substitute for fresh egg. 2.Application It is a high quality food with balanced nutrition and an excellent food additive with emulsification, coloring, heat change, gelation and foaming, which is used in bakery products, noodle products, seasoning products, cold drink products, solid beverage, leisure food, meat products and fine feed, etc., and it has a more outstanding superiority than egg. 3.Method of use Whole egg powder is 1:3.25 to reduce 5kg of fresh egg liquid, add water for 1-2 hours to soak. Add the required amount of eggs into the corresponding proportion, the recommended addition amount is 0.5%-2% (percentage of total weight), depending on the products.
Whole egg powder
Sensory indexeLight yellow powder,normal smell of whole egg powder,no rancidify, mildew and wom,no visible impurities.
Physicoch-em icalindexesMoisture/(g/100g)≤4.5
Protein//(g/100g≥45.0
Fat/(g/100g)≥42.0
free fatty Acid/(g/100g)≤43.5
Hyg ineindexes
ltemSampling plan and limited
nCmM
Aerobic bacterial count/(CFU/g)522.5x103104
Total coliform,/(CFU/g)521010²
Salmonella500/25g-
Epiration dateStore for 12 months under clean hygienic,ventilated,and dry condifions;After the produd is opened,it should be sealed and siored to prevent moisture and eterioration.

Basic Information 
1.Production process Chicken whole egg powder is made from fresh egg as raw material, after picking, egg, washing, blow-drying, beating, filtering, homogenizing, pasteurizing, spray-drying and other processes, it is the most ideal substitute for fresh egg. 
2.Application It is a high quality food with balanced nutrition and an excellent food additive with emulsification, coloring, heat change, gelation and foaming, which is used in bakery products, noodle products, seasoning products, cold drink products, solid beverage, leisure food, meat products and fine feed, etc., and it has a more outstanding superiority than egg. 
3.Method of use Whole egg powder is 1:3.25 to reduce 5kg of fresh egg liquid, add water for 1-2 hours to soak. Add the required amount of eggs into the corresponding proportion, the recommended addition amount is 0.5%-2% (percentage of total weight), depending on the products.

Keywords: Whole egg powder

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