Home / Egg Albumen Powder (EAP)
Home / Egg Albumen Powder (EAP)
Ingredients: Hen Egg Albumen (Egg White)
Process: Fresh shell eggs are broken and the egg whites are separated (no additives). The liquid albumen is filtered, pasteurized, and spray-dried under controlled conditions in compliance with international food standards. The resulting fine powder retains high functionality for whipping and gelling properties.
Application: Egg Yolk Powder offers high emulsifying abilities and good taste for your product. It is suitable for mayonnaise, dressings, sauces, pasta, custard, ice cream, and pancakes.
Moisture=8.0% Max , Fat=57.0% Min
Proteins=80.0% Min
pH =7.5 – 8.5 ,Granulation =60 Mesh
Whipping test =110 mm min
Standard Plate Count <10,000 cfu/gm
Yeast<10 cfu/gm
Mould<10 cfu/gm
Coliform<10 cfu/gm
Staph. aureusAbsent
Enterobacteriaceae<100 cfu/gm
SalmonellaAbsent
Packaging: 20 kg packed in a multi-wall kraft paper bag with a polyethylene liner inside.
Shelf Life: 24 months from the date of production.
Storage: Store in a cool, dry place away from strong odours and direct sunlight.
Recommended storage temperature: below 25°C.
Add 7 parts of water to 1 part of EAP powder by weight and mix to obtain uniform consistency.