Egg Albumen Powder (EAP)

Egg Albumen Powder (EAP)

Home / Egg Albumen Powder (EAP)

Egg Albumen Powder (EAP)

Home / Egg Albumen Powder (EAP)

The Gold Standard in Egg-Based Protein.

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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.

  • 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

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Microbiology Characteristics

Standard Plate Count <10000 cfu/gm
Yeast<10 cfu/gm
Mould<10 cfu/gm
Coliform<10 cfu/gm
Staph. aureusAbsent
Enterobacteriaceae<100 cfu/gm
SalmonellaAbsent

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Shelf Life:

24 Months from the date of manufacture when stored in a cool and dry place (ambient temperature 15-25˚C).

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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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