タイトルまたは説明

Specifications

Whole Egg Powder
Egg Yolk Powder
Egg white powder
Egg Shell powder
Egg Lysozyme Chloride

Whole Egg Powder

Egg Yolk Powder

Egg white powder

Egg Shell powder

Egg Lysozyme Chloride

Egg White Flake

(1)    Specification for Whote Egg Powder

Moisture:4.0% max

Fat:*0.0% min

Protein:*4.0%

Free Fatty acid:4.5% max

Ph:7.**9.5

Standard Platecount of Bacteria:****0/g max

Coliform :*0MPN/**0g

Salmonella: Negative

It plays the same role with egg yolk powder with lower fat and higher protein

Reconstruction:1 portion whole egg powder*3.*5 portion water=4.*5 portion whote egg liquid

Recommended dosage:0.5%~2.0%, depends on different products

Shelf life:*2months in shade, dry and sealed conditions

 

(2)    Specification Egg Yolk Powder

Moisture:4.0% max

Fat:*0.0% min

Protein:*0.0%

Free Fatty acid:4.5% max

Ph:*6.**7.0

Standard Platecount of Bacteria:****0/g max

Coliform :*0MPN/**0g

Salmonella: Negative

With rich nutrition and good emulsifition, it can improve quality of final products in flavor, appearance, and extend shelf life.

Tipical application includes: Sauce, dressing, ice cream, bakery, candy, dry-reassoning, special feed, extraction of active ingredients

Reconstruction:1 portion egg yolk powder*1.*5 portion water=2.*5 portion liquid egg yolk.

Recommended dosage: depends on different products

Shelf life:*2months in shade, dry and sealed conditions

(3)    Specification for Egg White Powder

Moisture:8.0% max

Fat:2.0% min

Protein:*8.0%

Ph:6.**8.0

Standard Platecount of Bacteria:***0/g max

Coliform :*0MPN/**0g

Salmonella: Negative

Good functionality, such as gel, whipping, emulsification, adhesive, egg albumen powder can be used to improve the quality of products and its shelf life

Typical application includes:ham, sausage, surimi, noodles, instant noodles, candy, sauce, ice cream.

Reconstruction:1 portion egg albumen powder*8 portion water=9 portion liquid egg albumen it is suggested that egg albumen powder be fully blended with other powder ingredients before daaing water to dissolve.

Recommended dosage: 0.2%*1.0% depends on different products

Shelf life:*4months in shade, dry and sealed conditions

(4)    Specification for Egg Shell powder

Appearance: milk white powder

Moisture:8.0% max

PH:8.***0.0

Calcium Carbonate:*5%

Protein:5.0%

Platecount of Bacteria: **6 /g

Egg shell powder is made from egg shell after washing, drying, micro-grinding, sterilizing,

Tipical application includes:bakery products, dairy, meat products, surimi, brewage. Anti-caking agent, candy.

Recommender dosage:0.**1.0% depends on different products.

Shelf life:*4 months in shade, dry and sealed conditions.