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Pasteurized whole egg liquid
Pasteurized whole egg liquid | |||||||||||||||||||||||||
Sensory indexe | Light yellow or yellow in color; With a normal odor of whole egg liquid; A uniform and consistent liquid, free from rancidity, mold, and insects: No visible impurities with normal vision | ||||||||||||||||||||||||
Physicochem icalindexes | Moisture/(g/100g)≤78.0 Protein//(g/100g)≥11.0 Fat/(g/100g)≥8.0 fre faty Acid/(g/100g)≤4.0 | ||||||||||||||||||||||||
Hyg ineindexes |
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Epiration date | 0 to 4°C save 21 days |
Basic Information
1.Production process Whole egg liquid is made from fresh egg as raw material, after picking, egg, washing, blow-drying, beating, filtering, homogenization, pasteurization and other processes, it has the characteristics of easy to use, hygienic and clean, easy to store, easy to transport and so on.
2.Application It has emulsifying, foaming and water-retaining properties, and is an ideal raw material for the production of meat products, ice cream, noodles, bread, cookies, puffed food, candy and fine feed.
3.Method of use Add the required amount of eggs into the corresponding proportion, the amount of addition (percentage of total weight) varies according to the products.
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