Egg Albumin Powder

1 Container (MOQ)

Business Type Manufacturer, Exporter
Brand Name Saroni
Moisture 8.0% max
Solids 92.0%
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Preferred Buyer From

Location Worldwide

Product Details

Fat
.01%
Protein (Nx6.25)
80%
pH
7 - 8
Standard Plate Count
<10,000/g max.
Salmonella (USDA Method)
Negative
Listeria
Negative
E.Coli
Negative
Coliform
10/gmax
Yeast & Mold
10/gmax
Granulation
100% USBS - 16
Availability
Egg Albumin Powder, Egg Albumin Powder–High Gel, Egg Albumin Powder-High Whip, Available in 25kg Bag

Ingredients: Spray dried, pasteurized egg whites. Spray dried in accordance with International standards. Filled in Bag in Box25 kg package.

 

No refrigeration is required ifproduct is stored at roomtemperature fora period o f less than 60 days. To maximize shelf life, we recommend storing at ambient temperature (Below 25°C), keeping cartons in a clean, dry place away from any source of moisture or high humidity. It is recommended that the egg be permitted to warm up to room temperature before using. Under the recommended storage conditions, the shelf life is one year fro mthe date ofmanufacture. 

 

Availability:

  • Egg Albumin Powder 
  • Egg Albumin Powder —High Gel 
  • Egg Albumin Powder- High Whip 
  • Available in 25 kg Bags 

 

Applications:

Egg Albumin Powder may be used anywhere that a high whip and high sugar carrying capacity is desired. It is a superior albumen product made to produce a strong, firm, stable foam for marshmallow toppings, cream fillings, and other candy products.

 

This product dissolves easily and can be used without imparting any off flavor. Uses include cakes, pies, meringues, surimi, low cholesterol products, and other high-proteindiet foods. 

 

High Whip -This is an excellent product for use anywhere that a fast and high whip is essential. Uses include angel food cakes, cake mixes, chiffon pies, frostings, meringues, and candies. 

 

Product Conversion:

  • Egg Albumin Liquid = 0.12 solids + 0.88 water 
  • i.e. 1 part powder and 7 parts water * Based on 61g shell egg yielding 53g whole, 21g yolk, and 32g white per egg. 

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