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 <10000 cfu/gm
Yeast<10 cfu/gm
Mould<10 cfu/gm
Coliform<10 cfu/gm
Staph. aureusAbsent
Enterobacteriaceae<100 cfu/gm
SalmonellaAbsent
24 Months from the date of manufacture when stored in a cool and dry place (ambient temperature 15-25˚C).
Add 7 parts of water to 1 part of EAP powder by weight and mix to obtain uniform consistency.