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Email:info@fushichem.com
It plays the same role with egg yolk powder with lower fat and higher protein.
reconstruction:1portion whole egg powder+3.25portion water=4.25portion whole egg liquid.
Recommended dosage:0.5%-2.0%, depends on different products.
Shelf life: 12months in shade, dry and sealed conditions.
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Usage |
Toasted Food,Instant Noodle,Meat,Seafood Processing Industry. |
|
Function |
Emulsification and Foamability.Convenient for Storage ,Long Shelf-life |
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Narration |
100g pasteurized whole egg powder dissolves in 325g water. It is equal to 425g whole egg liquid . 1kg whole egg powder comes from approx 85pieces of shelled eggs |
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Ingredient |
Whole Egg |
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Dissolve Powder |
Add the powder into water slowly and churn to make it evenly dissolved. Wait for 5-10 minutes and then you can use it. |
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Storage |
Dry Room |
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Shelf-life |
12 months under room temperature (under 30°C) |
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Package |
Strong master carton with inner poly bag, kraft paper bag with inner poly bag. Net Weight 20kg |
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Appearance |
|
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Physical |
Powder |
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Color |
Light Yellow |
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Smell |
Normal |
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Impurity |
No |
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Chemical Analysis |
|
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pH |
7.0—9.0 |
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Water% |
≤ 4.0 |
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Fat% |
≥40.0 |
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Protein% |
≥45 |
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Fatty Acid% |
≤4.0 |
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Hg ml/mg |
≤0.03 |
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Micro-biological |
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Total Plate Count |
≤ 4000/g |
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Coliform Count |
Negative |
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Salmonella |
Negative |
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Staph.Aureus |
Negative |