Food Nutrition Supplement Organic Natural Egg White Powder Protein Additive

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Food Nutrition Supplement Organic Natural Egg White Powder Protein Additive

Customization:	Available
CAS No.:	9006-59-1
Packaging Material:	Paper

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Product Description

■ Overview

Model NO.

Food Grade

Storage Method

Keep in Dry and Ventilate Place

Shelf Life

12month

Nutrient

Protein

Resource

Natural

Active Substance

78%Min.

Appearance

Milk White Powder

Moisture

8%Max.

Material

Hen Egg White

Protein Content

78%Min.

Transport Package

20kg Bag or as Buyer's Request

Origin

China

HS Code

2106690909

Production Capacity

500mt/Month

■ Product Description

Egg white powder is dehydrated albumen eggs. Egg white powder has very good functions, like good gel property, which is better than that of soy protein, good whipability, good emulsifier, good water retaining ability, etc.

Test Item	Unit	The Standard
Appearance	---	Milk white powder
Moisture	%	8.0 Max.
Protein	%	78.0 Min.
pH	---	5.0-8.0
Total Plate Count	cfu/g	5,000 Max.
Coliforms Group	MPN/g	10 Max.
Salmonella	---	Negative
Staphylococcus Aureus	---	Negative

■ Application

With very good functions, egg white powder is widely used in food industry. It is used as clarifying agent in crystal sugar and sodium saccharin production; as foaming agent in cakes. It can also increase elasticity in ham production. Egg white powder is also widely used in baking, biscuits, ice cream, etc.

■ Storage

Store in tightly closed original package at cool, dry and ventilated place to maintain optimal quality and shelf life.

■ Packaging & Shipping

■ Frequently Asked Questions (FAQ)

1. What is the primary source of this egg white powder?

Our egg white powder is derived from 100% natural hen egg whites, ensuring a high-quality protein source.

2. What is the protein content of the product?

The product contains a minimum of 78% protein, making it an excellent nutritional supplement and functional ingredient.

3. What are the key functional benefits of using egg white powder?

It offers superior gel properties, excellent whipability, effective emulsification, and strong water-retaining abilities compared to other plant-based proteins.

4. How should the product be stored?

It should be kept in its original, tightly closed packaging in a cool, dry, and well-ventilated area to prevent moisture absorption.

5. In which food applications is this powder most commonly used?

It is widely used in baking, cake production as a foaming agent, ham production to increase elasticity, and as a clarifying agent in sugar production.

6. What is the shelf life of the egg white powder?

When stored under proper conditions, the product has a shelf life of 12 months from the date of production.