Frozen Egg Albumin Liquid

1 Container (MOQ)

Business Type Manufacturer, Exporter
Brand Name Saroni
Solids 12+/-1.0 min
Fat 0.075-0.25% min
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Preferred Buyer From

Location Worldwide

Product Details

Protein (N x 6.25)
9.6-10.5 % min
pH
8.0-9.5
Availability
Frozen Egg White- Jerry Can (5 Kg)
Standard Plate Count
5000/g max
Salmonella (USDA Method)
Negative
Listeria
Negative
E. Coli
Negative
Coliform
10/g max
Yeast & Mold
10/g max

Applications:

Egg white, also referred to as egg albumen are a high quality, nutrient dense food ingredient, as the protein in egg white has a very high biological value. It has also been shown to provide satiety and thus assist in weight loss diets. 

 

The proteins in egg whites are very functional, and assist food product developers with overcoming certain formulating challenges. An increasingly popular challenge in today's food industry is to satisfy the restrictions set by natural foods stores on what a product may or may not contain. Egg whites have always been a good choice, as it is all natural and a nutrition powerhouse. 

 

Egg whites help formulators with producing high volume foams and with leavening. When combined with other ingredients such as water or milk, it can be used to glaze pocket style sandwiches, rolls and breads, preventing the crusts from drying. Egg whites also act as an adhesive in both breading and coating processes, as well as with topical application ofnuts and seeds. 

 

For ease of convenience, egg product manufacturers separate egg whites from egg yolks, and sell them as individual ingredients. Liquid egg whites are available refrigerated, ready-to-use, or frozen. The advantage to frozen egg whites is a lengthier shelf life. Food manufacturers can thaw and use on an as-needed basis.

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