Egg Powder
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Technical characteristics
- Country of manufactureIndia
Description
Definition
Egg is the complete food available in nature. Eggs have a biological value (efficacy with which protein is used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money can buy, and they have many other valuable vitamins and minerals too. Most convenient and economical form of eggs for transportation, storage and recipe formulation. Preservation is achieved without any additives. Microbiological deterioration is arrested by removal of moisture to below a level of 5%. Worldwide trend of about 8-10% growth in dried egg products compared to other forms of eggs. Whole Egg Powder: Add 3 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.
Application
It is the most widely used natural ingredient for food processing. Egg protein is of such high quality that it is used as the standard by which other proteins are compared.
Used as Foaming, Coagulation, Emulsification, Crystallization Control, Flavor Enhancing, Imparting Pleasing Colour for Bakery Products, Pasta Premix, Omelets, Pancake Premixes.
Physical Characteristics Humidity: 5.0 Max Crude Fat: 40.0 Min Crude Proteins: 44.0 Granulation: 20
Chemical Characteristics Coli form: <10 pH: 7.5 - 9.5
Microbiology Characteristics Aerobic Plate Count: 0 cfu/gm Yeast: <10 cfu/gm Mould: <10 cfu/gm Salmonella: Absent
Packaging Multiwall Paper Bags 50lb / 22.68KG or 25KG HDPE /PP Bags 55.12lb / 25kg or 110.23lb /50kg Jute Bags 110.23lb /50KG
Shelf life 12 months from production date
Storage Keep in cool and dry place, store in ambient temperature (12~25°C)
Egg is the complete food available in nature. Eggs have a biological value (efficacy with which protein is used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money can buy, and they have many other valuable vitamins and minerals too. Most convenient and economical form of eggs for transportation, storage and recipe formulation. Preservation is achieved without any additives. Microbiological deterioration is arrested by removal of moisture to below a level of 5%. Worldwide trend of about 8-10% growth in dried egg products compared to other forms of eggs. Whole Egg Powder: Add 3 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.
Application
It is the most widely used natural ingredient for food processing. Egg protein is of such high quality that it is used as the standard by which other proteins are compared.
Used as Foaming, Coagulation, Emulsification, Crystallization Control, Flavor Enhancing, Imparting Pleasing Colour for Bakery Products, Pasta Premix, Omelets, Pancake Premixes.
Physical Characteristics Humidity: 5.0 Max Crude Fat: 40.0 Min Crude Proteins: 44.0 Granulation: 20
Chemical Characteristics Coli form: <10 pH: 7.5 - 9.5
Microbiology Characteristics Aerobic Plate Count: 0 cfu/gm Yeast: <10 cfu/gm Mould: <10 cfu/gm Salmonella: Absent
Packaging Multiwall Paper Bags 50lb / 22.68KG or 25KG HDPE /PP Bags 55.12lb / 25kg or 110.23lb /50kg Jute Bags 110.23lb /50KG
Shelf life 12 months from production date
Storage Keep in cool and dry place, store in ambient temperature (12~25°C)
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Egg Powder
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