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Egg Albumen Powder (EAP)
The Gold Standard in Egg-Based Protein.
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.
Advantages:
- 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 |
| Gel Strenght | 450-1200g/cm² |
Microbiology Characteristics
| Standard Plate Count | <10,000 cfu/gm |
| Yeast | <10 cfu/gm |
| Mould | <10 cfu/gm |
| Coliform | <10 cfu/gm |
| Staph. aureus | Absent |
| Enterobacteriaceae | <100 cfu/gm |
| Salmonella | Absent |
Packaging, Shelf Life & Storage
Packaging: Packed in blue HMHDPE bag in a corrugated carton box or multi-walled kraft paper bag, 25 kg net. Shelf Life: 24 months from the date of production. Storage: Store in a cool, dry place away from strong odours and direct sunlight.Recommended storage temperature: below 25°C.
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