Egg Albumen Powder (EAP)

    Egg Albumen Powder (EAP)

    Home / Egg Albumen Powder (EAP)

    Egg Albumen Powder (EAP)

    Home / Egg Albumen Powder (EAP)

    Why is the world crazy for Eggs?

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    Ingredients: Spray Dried, Pasteurized Egg Whites.

    Process: Egg Albumen is separated after breaking fresh shell eggs (no additives) and then filtered, pasteurized, and spray-dried in accordance with International standards.

    Application: High Whip Egg Albumen Powder includes citric acid and stabilizers. The product provides high whipping ability and good foam stability, suitable for confectionery and bakery products. Uses include angel food cakes, cake mixes, chiffon pies, frostings, meringues, and candies.

    • Protein Powerhouse:
    • Versatile Culinary Ingredient:
    • Long Shelf Life:
    • Allergen-Friendly Alternative:
     

    Physico-Chemical Characteristics

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    • 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

    Microbiology Characteristics

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    • Standard Plate Count <1000 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:

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

    Reconstitution for Whole Egg Powder:

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

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