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Chinese Cheap Price Frozen Egg White Liquid Egg Whites
Core Functions and Processing Features of Frozen Egg White Liquid:
1. Eliminates Manual Separation: Industrial or commercially available frozen egg white liquid is aseptically extracted, removing the need for manual shell-cracking and yolk separation, thereby reducing kitchen waste.
2. Safety and Hygiene: Undergoes rigorous pasteurization to eliminate harmful pathogens such as *Salmonella*, resulting in lower food safety risks compared to fresh raw eggs.
3. Foaming and Whipping: Retains the excellent foaming properties and foam stability of natural egg whites; once thawed, it can be used to make macarons, meringues, chiffon cakes, and more.
Nutritional and Compositional Characteristics:
1. High Protein, Zero Fat: Each serving consists almost entirely of pure egg white, with 0% fat and 0% cholesterol.
2. Low Calorie: Rich in essential amino acids, making it an ideal protein source for those looking to lose fat and build muscle.
- Description
- Applications
Nutritional and Compositional Features:
1. High Protein, Zero Fat: Each serving consists almost entirely of pure egg white, with 0% fat and 0% cholesterol.
2. Low Calorie: Rich in essential amino acids, making it an ideal protein source for those looking to lose fat and build muscle.
Storage Features:
1. Extended Shelf Life: Utilizing freezing or low-temperature storage technology, the shelf life of unopened frozen egg whites is significantly extended (often up to several months or even 1–2 years), facilitating long-term storage.
Thawing Requirements: Before use, the product should be moved to a refrigerator to thaw slowly; once thawed, it should be used promptly. Repeated freezing and thawing should be avoided to prevent compromising protein activity and texture.
| Product Information | |
| Place of Origin: | Dalian,China |
| Product Name: | Frozen Egg White Liquid |
| Material: | Egg Whites |
| Ingredient: | Fresh Egg White |
| Package: | 10KG/Carton |
| Package Materials: | PE plastic bag(inside),Corrugated boxes(outside) |
| Product Description: | Frozen egg whites refer to liquid or frozen egg white products that have been pasteurized. |
| Applications: | Baking and Pastry Making, Foodservice and Food Industry. |
| Function: | The core advantages of frozen egg white liquid lie in eliminating the need for manual egg separation, ensuring hygiene and safety, and offering excellent foaming properties. |
| Storage Conditions: | Store in Frozen Tempature Under -18℃ |
| Shelf Life: | 24 Months |
| Certification: | HACCP, BRC, ISO22000, Kosher, Halal |
Frozen Egg White Liquid Usage Scenarios:
1. Baking and Dessert Making:
● Chiffon and Sponge Cakes: Leverages excellent foaming properties and foam stability to produce large quantities of light, fluffy cakes.
● Macarons and Meringues: Whipped to create crisp macarons, Western-style cookies, and decorative meringues.
● Nougat and Marshmallows: Acts as a structural support and a whitening foaming agent.
2. Food Service and Food Industry:
● Institutional and Fast-Food Kitchens: Used for the rapid preparation of large batches of dishes such as scrambled egg whites and egg white soups.
● Meat Product Processing: Serves as a binder and water-retention agent in ham, fish balls, or meatballs to enhance elasticity. Beverage Preparation: Used in certain cocktails (e.g., Whiskey Sour), where shaking creates foam that improves mouthfeel.
