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
Read more
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
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America |
|---|---|
| Supplied from | Netherlands |
| Certifications | Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Organic; Quality assurance |
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Egg White Powder High Gel
