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Frozen Egg Albumen Liquid
Pure Protein, Preserved with Precision.
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 – Provides aeration, stability, and texture enhancement.
- Delicatessen Products – Suitable for ready-to-eat and processed food applications.
- Fish Products (Surimi) – Improves binding and elasticity.
- Nougat & Confectionery – Ideal for structure and whipping applications.
- Ham & Sausage Industries – Adds functional protein for binding and texture.
Advantages:
- Extended Shelf Life (24 months at –18°C)
- High Nutritional Value (Rich in Protein)
- Easy Handling & Application
- Lower Risk of Contamination
Physico-Chemical Characteristicse
| Appearance | Viscous Liquid |
| Colour | Normal |
| Taste & Odour | Normal |
| pH | 8.0 – 9.0 |
| Protein | Min. 10% |
| Total Solids | Min. 11% |
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 |
Packaging
Packaging Sizes: Packed in 5 / 10 / 20 kg bucket, aseptic bag-in-box or carton with inner poly bag (as per customer requirement).
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