Chilled Egg Albumen Liquid

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    Whole Egg Powder (WEP)

    Home / Whole Egg Powder (WEP)

    Chilled Egg Albumen Liquid

    Home / Chilled Egg Albumen Liquid

    Chilled Egg Goodness

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    Ingredients: Egg Albumen Liquid

    Process:Developed from premium hen shell eggs, pasteurised frozen egg albumen is a 100% natural product, ensuring purity and safety. It is ideal for bakery, delicatessen, fish products (surimi), nougat, confectionery, ham and sausage industries.

    Application:

    • Bakery & Confectionery – Provides aeration, stability, and texture enhancement.
    • Delicatessen Products – Suitable for ready-to-eat and processed food applications.
    • Fish Products (Surimi) – Improves binding and elasticity.
    • Nougat & Confectionery – Ideal for structure and whipping applications.
    • Ham & Sausage Industries – Adds functional protein for binding and texture.

    🔹 Extended Shelf Life (24 months at –18°C)
    🔹 High Nutritional Value (Rich in Protein)
    🔹 Easy Handling & Application
    🔹 Lower Risk of Contamination

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    Physico-Chemical Characteristics

    Appearance: Viscous Liquid
    Colour: Normal
    Taste & Odour: Normal
    pH: 8.0 – 9.0 Protein: Min. 10% Total Solids: Min. 11%

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    Microbiology Characteristics

    • Standard Plate Count: Max. 2000 /g
    • Coliform Count: Max. 10 /g
    • E. coli: Absent
    • Salmonella (25g): Absent
    • Staph. aureus: Absent
    • Yeast & Mold Count: Max. 100 /g
    • L. monocytogenes: Max. 100 /g
    • Enterobacteriaceae: <10 /g
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    Packaging, Shelf Life & Storage

    Packaging Sizes: Packed in 5 / 10 / 20 kg bucket, aseptic bag-in-box or carton with inner poly bag (as per customer requirement).
    Storage Temperature:–18°C
    Shelf Life: 24 months when stored unopened at the recommended temperature.

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    Reconstitution for Whole Egg Powder:

    Allergen Information: Contains Egg
    Labeling: Includes product name, batch no., production & expiry date, storage instructions, manufacturer details, EIA approval no. (custom labels available).

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