Egg White Powder High Gel

Product description

General information: By having most of the moisture removed, dried egg whites are viewed as more convenient than fresh or liquid egg whites, as the dried version has a longer shelf life and is shelf stable. Egg white powder is produced by spraying atomized liquid egg white into a heated drier chamber. High Gel is created during the heating process. It has good emulsification, gelling, whipping, and water retention properties. This product adds nutrition, elasticity, taste, and a longer shelf life to meat products, minced fish products, and flour made products.

Packaging: Cardboard box with inliner, fit for food, 5 - 25 kg net weight per box Big bags 1000 kg
Storage and transport conditions: Storage and transport dry between 15 and 25 °C. Do not refrigerate!

Shelf life: 36 months after production when kept at 15 to 25 °C in unopened packaging

Specifications

Categories	Proteins
Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	Netherlands
End-Use Categories	Bakery; Dairy; Desserts / ice cream; Proteins; Sports Nutrition
Certifications	Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Organic; Quality assurance

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