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High Quality Cheap Price Whole Egg Powder
1. Appearance and Color: Light yellow or pale yellow with uniform color; exists as a loose powder or easily crumbled lumps, free from visible foreign impurities.
2. Aroma and Taste: Possesses the natural aroma characteristic of whole egg powder; free from off-odors or rancidity. Reconstitution Ratio: Typically, 1 part whole egg powder mixed with 3.25 parts water yields 4.25 parts liquid whole egg.
3. Strong Emulsification: Rich in lecithin, enabling effective blending of water and oil; commonly used to enhance the texture of ice cream, mayonnaise, and baked goods.
4. Foaming and Gelling Properties: Retains excellent foaming and heat-induced gelling capabilities; suitable for making cakes, cookies, noodles, and batters for meatballs.
5. Convenient Storage and Transport: Compared to fresh eggs, whole egg powder is compact, easy to store and transport over long periods, and minimizes the risk of breakage.
- Description
- Applications
| Product Information | |
| Place of Origin: | Dalian,China |
| Product Name: | Whole Egg Powder |
| Material: | Whole Egg |
| Ingredient: | Fresh Whole Egg |
| Package: | 20kg/bag |
| Package Materials: | PE plastic bag(inside),Composite paper(outside) |
| Product Description: | Whole egg powder is a high-quality dehydrated egg product made from fresh eggs through pasteurization and spray drying; it features excellent emulsifying and foaming properties as well as high nutrient retention. |
| Applications: | 1.Bakery products: Used in cakes, cookies, and bread to enhance texture and structure.2.Noodle processing: Added to noodles and instant noodles to improve elasticity and nutritional value.3.Food service and industry: Widely used in ice cream, seasonings, instant soup mixes, and meat product processing. |
| Function: | Compared to fresh eggs, the powdered form is less prone to spoilage, significantly extending shelf life. |
| Storage Conditions: | Store in a clean, hygienic, well-ventilated, and dry place. |
| Shelf Life: | 18 Months |
| Certification: | HACCP, ISO, FSSC,BRC |
