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Chilled Egg Albumen Liquid
Lean, Clean, Functional Protein
Ingredients: Hen Egg Albumen
Process: Premium hen egg yolks are separated and pasteurized to eliminate Salmonella and other microbes. The liquid yolk is then stored under chilled conditions (0–4 °C), retaining freshness and functional properties. Ideal for foodservice, industrial kitchens, and formulation applications.
Application :
- Bakery & Confectionery — Improves color, flavor, volume, and moisture retention
- Emulsions — Natural emulsifier in dressings, mayonnaise, and sauces
- Pasta & Convenience Foods — Enhances texture, gloss, and stability
- Food Service & Catering — Easy to use for high-volume preparation and dosing
Advantages:
- High Nutrient Retention
- Ready-to-Use & Easy to Store
- Minimized Microbial Risk
Physico-Chemical Characteristics
| Moisture | ≤ 60% |
| Fat Content | ≥ 30% |
| Protein | ≥ 10% |
| pH | ~6.5 to 7.5 |
| Appearance | Golden-yellow, viscous liquid |
Microbiology Characteristics
| Total Plate Count | ≤ 10,000 cfu/g |
| Yeast & Mold | < 10 cfu/g |
| Coliforms | < 10 cfu/g |
| Salmonella | Absent in 25 g sample |
| Staphylococcus aureus | Absent |
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