Egg Albumen Powder (EAP)

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The Gold Standard in Egg-Based Protein.

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.

Advantages:

Available in: Standard, High Whip & High Gel Grades
Excellent Foaming and Whipping Ability
Ideal for Meringues, Marshmallows & Macarons
Long Shelf Life & Easy Storage

Physico-Chemical Characteristics

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
Gel Strenght: 450-1200g/cm²

Microbiology Characteristics

Standard Plate Count <10,000 cfu/gm
Yeast <10 cfu/gm
Mould <10 cfu/gm
Coliform <10 cfu/gm
Staph. aureus Absent
Enterobacteriaceae <100 cfu/gm
Salmonella Absent

Packaging, Shelf Life & Storage

Packaging: Packed in blue HMHDPE bag in a corrugated carton box or multi-walled kraft paper bag, 25 kg net.
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.

Reconstitution for Egg Albumen Powder

Add 7 parts of water to 1 part of EAP powder by weight and mix to obtain uniform consistency.

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Egg Albumen Powder (EAP)