OUR PRODUCTS

Egg album powder high whip

Egg album powder high whip

Applicaton & functionality

Suitable for the confectionery and bakery industry. The advantage of this product is especially the good whipping ability and good foam stability. 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 pasteurized 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 months in an unopened package. At 20 ˚C: 12 months in an unopened package.

Packaging

Blue poly-bag in a carton box or paper bag, 20 kg net.

Product characteristics

    TYPICAL VALUES 

GUARANTEED

VALUES 

ANALYTICAL

DATA:

pH-VALUE

MOISTTURE

FAT CONTENT

PROTEIN

6,0 - 8,0

5 - 8%

>14 - 1cm

>80%

6,0 -8,0

3 - 8%

16 - 20cm

>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