Whole Egg Powder (WEP)

    Whole Egg Powder (WEP)

    Home / Whole Egg Powder (WEP)

    Whole Egg Powder (WEP)

    Home / Whole Egg Powder (WEP)

    Why is the world crazy for Eggs?

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    Ingredients: Spray Dried, Pasteurized Whole Eggs.

    Process: Whole eggs broken from fresh shell eggs (no additives) and then filtered, pasteurized, and spray-dried in accordance with International standards.

    Application: Whole Egg Powder offers a good structure and high emulsifying abilities for the end product. It can be used in all products in which whole hen eggs are used. It can be used in pies, pound cakes, noodles, layer cakes, mayonnaise, salad dressings, and cookies.

    • Long Shelf Life:
    • Nutrient-Rich Profile:
    • Convenience and Versatility:
    • Reduced Risk of Contamination:
     

    Physico-Chemical Characteristics

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    • Moisture=5.0% Max ,  Fat=40.0% Min ,
    • Proteins=45.0% Min ,
    • pH =7.0 – 9.5 ,Granulation =20 Mesh

    Microbiology Characteristics

    Standard Plate Count <1000 cfu/gm
    Yeast <10 cfu/gm
    Mould <10 cfu/gm
    Coliform <10 cfu/gm
    Staph. aureus Absent
    Enterobacteriaceae <100 cfu/gm
    Salmonella Absent

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    Shelf Life:

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    12 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 3 parts of water to 1 part of WEP powder by weight and mix to obtain uniform consistency.

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