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Egg album powder high gel

Egg album powder high gel

Application & functionallity

Suitable for the confectionery, bakery and meat industry. The advantage of this product is especially the good gelling and water binding abilities. A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products.

Product description

Consists of 100% natural de-sugared, spray dried and pasteurised egg white. 100 g of powder dissolved in 700 g of water corresponds to 800 g of fresh egg white (Approx. 25 eggs). It is recommendable to leave the solution to stand a while before use in order to absorb all the water.

Storage

Keep in the dry and dark place. Shelf life at 2 ˚C: 24 month in an unopened package. At 20 ˚C: 12 months in an unopened package.

Packaging

Blue polybag in a carton box / paper bag, 20 kg net.

Product characteristics

    TYPICAL VALUES 

GUARANTEED

VALUES 

ANALYTICAL

DATA:

pH-VALUE

MOISTTURE

GEL STRENGTH

PROTEIN

6,0 - 8,0

5 - 8%

500 - 650g/cm2

>80%

6,0 -8,0

3 - 8%

500 - 650g/cm2

>80%

MICROBIOLOGICAL

DATA:

TOTAL PLATE COUNT

ENTEROBACTERIACEAE

SALMONELLA

STAPH. AUREUS

<5.000/G

<10/G

NEGATIVE/25G

NEGATIVE/0,01G

<5.000/G

<10/G

NEGATIVE/25G

NEGATIVE/0,01G

NUTRIENT

CONTENT PR. 100G

ENERGY

APPROX. 1450

Kj / 340 KCAL