Chinese High Gelatin Egg White Powder Dried Egg White Egg Powder High Gelatin

Chinese High Gelatin Egg White Powder Dried Egg White Egg Powder High Gelatin

1. High gelling capacity: Forms a robust network upon heating, enhancing food elasticity.

2. Water retention and thickening: Locks in internal moisture, preventing shrinkage due to water loss.

3. Texture improvement: Increases the viscoelasticity and chewiness of the product.

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Description
Applications

Differences between high-gelling and high-foaming egg white powders:

The primary differences between high-gelling and high-foaming egg white powders lie in their core functions, processing methods, and application scenarios: the high-gelling type emphasizes gelation and elasticity, while the high-foaming type focuses on foaming and stability.

Product Information
Place of Origin:	Dalian,China
Product Name:	Egg White Powder(High Gelatin / High-Gel)
Type:	High Gelatin Egg White Powder
Ingredient:	Fresh Egg
Package:	20kg/bag
Package Materials:	PE plastic bag(inside),Composite paper(outside)
Product Description:	High-gelling egg white powder is a dried egg white product characterized by its strong gelling properties; upon heating, it forms a robust gel network structure, making it commonly used in meat products, surimi-based products, and flour-based foods.
Scope of Application and Intended Use:	The food industry includes ham products, baked goods, flour products, dairy products and beverages, convenience foods, nutritional supplements, and seafood processing.
Function:	The product has adhesive properties. The product is easy to store, convenient to operate, and has a long shelf life.
Storage Conditions:	Store in a clean, hygienic, well-ventilated, and dry place.
Shelf Life:	2 Years
Certification:	HACCP, ISO, FSSC,BRC