PRODUCTS / Egg Products

 Whole egg powder  The whole egg powder ıs the high quality food with balanced nutrition and the good food addıtıve. It has the properties of emulsification, gelatination, foamability and water retention etc. The advantage of this product is especially the structure and emulsifying ability. A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products.

Properties:
Consists of 100% whole egg powder. Pasteurized and spray dried whole egg. 100g dissolved in 300g of water corresponds to 400g fresh whole egg (approx. 8 shell-eggs). Keep in a dry and dark place.
Shelf life at 2 °C: 24 months of in an unopened package.
At 20 °C: 12 months in an unopened package.

The Usage:
It is applicable to all food products involved eggs as raw material, such as the pastry, biscuit, chicken essence, meat products, instant noodle, ice cream, salad sauce, noodle, drinks and pet food etc.

 Egg yolk powder  Egg yolk powder is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emulsifier. The advantage of this product is its emulsifying abilities, taste, colour and structure. A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products.

The Usage:
Suitable for mayonnaise, dressings, pasta, ice cream, puddings, baked products, cake mix or other products where egg yolk is needed.

Properties:
Consists of 100% natural pasteurized and spray dried egg yolk. 100 g of powder dissolved in 125 g of water corresponds to aprox. 225 g of liquid egg yolk. Shelf life at 2 °C: 24 months of in an unopened package. At 20 °C: 12 months in an unopened package.

 Egg albumen powder  Albumen powder is a fine product made from the pure albumen liquid, with characteristics of desugarization, deodorization and rapid dissolution etc. At the sametime, this product has other properties, such as the gel-strength, whipping ability, water retention and so on. 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.

Properties:
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.
Keep in the dry and dark place.
Shelf life at 2 °C: 24 months of in an unopened package.
At 20 °C: 12 months in an unopened package.

 

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