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Egg albumin powder
| Egg albumin powder | |||||||||||||||||||||||||
| Sensory indexe | White powder,normal smell of protein powder,no rancidity,mildew and worm,no visible impurities. | ||||||||||||||||||||||||
| Physicoch-em icalindexes | Moisture/(g/100g)≤8.0 Protein/(g/100g≥78.0 | ||||||||||||||||||||||||
| Hyg ineindexes |
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| Epiration date | Store for 24 months under clean hygienie,ventilated,and dry condifions;After the produd is opened,it should be sealed and siored to prevent moisture and deterioration. | ||||||||||||||||||||||||
Basic Information
1.Production process Egg white 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 traditional egg white.
2.Application Egg white powder has good functional properties, it is the ingredient of food additives, with high gelation, emulsification, water retention, adhesion, high stirring and foaming characteristics.
Application fields:
①As a gelatinizing agent for meat food and meat imitation food to improve its elasticity and sliceability.
②As an emulsifying ingredient for cold drink foods, it can combine a large amount of oil.
③As a water retention ingredient for food to improve water absorption, thicken and increase adhesion.
④As a nutritional enhancement ingredient of food, increase protein content.
⑤ As a polish auxiliary for leather chemical products.
(6) As a fixing agent in textile industry, adding 35%~50% dry protein aqueous solution in dyestuff and pigment slurry can increase the strength of printing and dyeing; if it is steamed and heated, it can make the dyestuff or pigment fixing on textile, and it is often used in printing and dyeing of textile, such as cotton, silk, wool, and so on.
(7) as paper, printing industry sizing agent, to improve the hardness and strength of paper, enhance its toughness and moisture resistance; printing plate, the available protein powder as a sensitizer and adhesive.
3. Method of use protein powder by 1:8 reduced to 18 kg of fresh egg white liquid, need to add water for 2-3 hours to soak, it is recommended that before using the protein powder and other powders are fully mixed, and then add water to melt. The amount of eggs required to be converted into the appropriate proportion and then added, it is recommended to add 0.1% -2% (percentage of total weight), depending on the product varies.
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National Sales Hotline 7*24 hours
National Sales Hotline 7*24 hours
Address: No. 199, Yaochi Middle Road, Economic Development Zone (Chengdong Town), Hai'an City, Jiangsu Province, China.