Frozen Egg Albumen Liquid

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Whole Egg Powder (WEP)

Home / Whole Egg Powder (WEP)

Frozen Egg Albumen Liquid

Home / Frozen Egg Albumen Liquid

Frozen Egg Goodness

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Ingredients:Egg Albumen Liquid

Process:Developed from premium hen shell eggs, pasteurised frozen egg albumen is a 100% natural product, ensuring purity and safety. It is ideal for bakery, delicatessen, fish products (surimi), nougat, confectionery, ham and sausage industries.

Application:

    • Bakery & Confectionery – Adds volume, stability, and texture to cakes, meringues, nougat, and confectionery.

    • Meat & Fish Products – Used in ham, sausages, and surimi for binding and consistency.

    • Industrial Food Processing – Enhances emulsification, gloss, and structure in multiple applications.

    • Ready-to-Use Solutions – Saves preparation time and reduces microbial risk in high-volume foodservice.

  • Long Shelf Life (24 months at –18 °C)
  • High Protein (Min. 10%)
  • Reliable Microbiological Safety Standards
  • Convenient Packaging (5/10/20 kg buckets, aseptic bag-in-box, cartons with poly bags)

Physico-Chemical Characteristics

Appearance: Viscous Liquid
Colour: Normal
Taste & Odour: Normal
pH: 8.0 – 9.0 Protein: Min. 10% Total Solids: Min. 11%

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Microbiology Characteristics

  • Standard Plate Count: Max. 2000 /g
  • Coliform Count: Max. 10 /g
  • E. coli: Absent
  • Salmonella (25g): Absent
  • Staph. aureus: Absent
  • Yeast & Mold Count: Max. 100 /g
  • L. monocytogenes: Max. 100 /g
  • Enterobacteriaceae: <10 /g
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Packaging, Shelf Life & Storage

Packaging Sizes: Packed in 5 / 10 / 20 kg bucket, aseptic bag-in-box or carton with inner poly bag (as per customer requirement).
Storage Temperature:–18°C
Shelf Life: 24 months when stored unopened at the recommended temperature.

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Reconstitution for Whole Egg Powder:

Allergen Information: Contains Egg
Labeling: Includes product name, batch no., production & expiry date, storage instructions, manufacturer details, EIA approval no. (custom labels available).

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