Egg White Powder

Product name: Egg White Powder Appearance: Milky white loose powder Protein: ≥80% Moisture:≤8% PH:5.0-8.0 Fat ( Chloroform Method ):≤2.0% Total plate count::≤5000cfu/g Coliforms:≤0.3MPN/g Salmonella:Negative Packing: 20kg/carton, bag Storage: Stored in cool and dry place Shelf life: 24 months in cool, dry and airtight conditions. Quality Standard of Whole Egg Flour for Chicken: Suggested additions: 0.2%-1.0% depending on the product Properties and applications: it has good functional properties, such as gelation, foaming, emulsifying and adhesion. It can improve quality and extend shelf life. Typical applications: ham, surimi products, noodles, instant noodles, candy, powder wrapping, soup, ice cream. Recovered egg white solution: 1 portion of protein powder + 8 parts of water = 9 parts of protein solution. It is recommended to mix protein powder with other powder before use, and then hydrate it.