Wholesale price high protein dry whole egg powder
- $6.00 / >=1000 kilograms
- 1000 kilograms
- Hangzhou Yeastar Biotech Co., Ltd.
- Zhejiang, China
- Mr Luby Chen
Product Detail
| content: | Whole egg powder | port: | Shanghai, Qingdao or other |
| Certification: | ISO quality system | address: | **** |
| model: | Whole egg powder | Manufacturer: | yeast |
| grade: | Food or feed grade | type: | Whole egg powder |
| application: | Baking, beverages, feed or other | odor: | The specific taste and smell itself |
| pack: | 20kg/bag or customized | Shelf life: | 2 years |
| Brand Name: | Yasda | Protein (g/100g): | ≥43g/100g |
| Product Type: | Egg products | raw material: | Whole egg powder |
| Origin: | Zhejiang, China | Supply Ability: | 5000 metric tons per year |
| Payment Terms: | L/C, Western Union, D/P, D/A, T/T, MoneyGram | Moisture: | ≤4.5g/100g |
| origin: | chicken | Storage Type: | Cool and dry place |
| Specification: | 25kg/box | Packaging Details: | 20 kg/bag, or as required |
| use: | food | Instructions for use: | food additives |
| appearance: | Light yellow powder |
Product Information
Whole egg powder introduction:
Egg powders are completely dehydrated eggs. They are made by spray drying, the same method as milk powder.
Compared with fresh eggs, the main advantages of egg powder are the reduction in whole egg weight per unit volume and the extension of shelf life.
Other advantages include taking up less storage space and not requiring refrigeration.
Egg powder can be used in baking without rehydration, or it can be rehydrated to make dishes such as scrambled eggs and omelets.
Egg powders are completely dehydrated eggs. They are made by spray drying, the same method as milk powder.
Compared with fresh eggs, the main advantages of egg powder are the reduction in whole egg weight per unit volume and the extension of shelf life.
Other advantages include taking up less storage space and not requiring refrigeration.
Egg powder can be used in baking without rehydration, or it can be rehydrated to make dishes such as scrambled eggs and omelets.
Test items | standard | result |
appearance | Light yellow powder | Campis |
smell | The specific taste and smell itself | conform to |
Impurities | No visible impurities | conform to |
Water content (g/100g) | ≤ 4.5 | 2.6 |
Fat (g/100g) | ≥ 42.0 | 43.3 |
Protein (g/100g) | ≥ 43.0 | 45.0 |
Free fatty acids (g/100g) | ≤ 4.5 | 2.7 |
Total colony count (CFU/g) | ≤ 1000 | conform to |
Coliform bacteria (CFU/g) | ≤ 30 | ≤ 10 |
Salmonella (CFU/g) | Negative | Negative |
application:
1. Adding whole egg powder to cakes, biscuits, bread and other foods can improve the nutritional value of the products, increase the volume and softness of the food, and improve the flavor of the food.
2. After adding whole egg powder to the dough and stirring it, the dough can hold more gas.
3. Adding whole egg powder to baked goods can make the food surface colorful and beautiful.
4. Whole egg powder, as a natural emulsifier for cold foods, can increase the cohesion of fat and improve the conformability of cold foods.
5. Whole egg powder can be used as an ingredient for seasoning.
The quality of whole egg powder can be expressed by its solubility.
High-quality whole egg powder has a high solubility. The spray drying process can affect the quality. The packaging and storage methods of whole egg powder can also affect its function.
These factors may explain the differences in quality you may find when purchasing whole egg powder. It should be stored according to the recommended instructions.
1. Adding whole egg powder to cakes, biscuits, bread and other foods can improve the nutritional value of the products, increase the volume and softness of the food, and improve the flavor of the food.
2. After adding whole egg powder to the dough and stirring it, the dough can hold more gas.
3. Adding whole egg powder to baked goods can make the food surface colorful and beautiful.
4. Whole egg powder, as a natural emulsifier for cold foods, can increase the cohesion of fat and improve the conformability of cold foods.
5. Whole egg powder can be used as an ingredient for seasoning.
The quality of whole egg powder can be expressed by its solubility.
High-quality whole egg powder has a high solubility. The spray drying process can affect the quality. The packaging and storage methods of whole egg powder can also affect its function.
These factors may explain the differences in quality you may find when purchasing whole egg powder. It should be stored according to the recommended instructions.
application
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