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Factory High Whipping Egg White Powder High Foaming Egg White Powder
1. Strong foaming power: Foaming performance is significantly superior to standard egg white powder, yielding greater volume after whipping.
2. Excellent foam stability: Produces a fine, stable foam that resists collapse.
3. Convenient to use: Can be stored at room temperature without refrigeration; simply reconstitute with water at the appropriate ratio before use.
- 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.
Usage and Storage:
1. Convenient to use: Eliminates the hassle of separating egg whites and allows for precise dosage control.
2. Easy to store: More resistant to spoilage during storage and transport than fresh eggs, and less prone to bacterial growth.
| Product Information | |
| Place of Origin: | Dalian,China |
| Product Name: | Egg White Powder(High Whipping / High Foaming) |
| Type: | High Whipping Egg White Powder |
| Ingredient: | Fresh Egg |
| Package: | 20kg/bag |
| Package Materials: | PE plastic bag(inside),Composite paper(outside) |
| Product Description: | High-foaming egg white powder is a high-quality, dried egg white product modified through a special process; it offers exceptional foaming power and foam stability, and can serve as a direct substitute for fresh egg white. |
| Applications: | Widely used in the baking industry for making items such as macarons, nougat, icing, cakes, and meringues. |
| 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 |
1. Baked goods and desserts: Used in the production of macarons, icings, nougat, and various cakes.
2. Snack foods: Widely used in products requiring high-foaming stability and structural integrity, such as yogurt melts and meringue-based treats.
3. Meat products: Used as an additive to improve quality in ham and surimi-based products.
