Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure whitout an contamination
Seafood And Poultry.
Organopletic Characteristics Color :From white to creamy Smell :and Taste Smell and taste of the dired the hen eggs white Structure :Homogenous, powder structure whitout an contamination
There are five different egg powder types: 1. Egg albumin powder high gel 2. Egg albumin powder high whip 3. Egg albumin powder 4. Egg yolk powder 5. Whole Egg powder
Organopletic Characteristics Color : From light yellow to dark yellow Smell and Taste : Smell and taste of the dired the hen eggs yolk Structure : Homogenous, powder structure whitout an contamination
Composition : Desugared, dried hen egg white, E-330 - Acidity regulator Origin of raw material : Poland, eggs of cage quality Technological process :Mechanically breaking, separation, filtering, pasteurization drying, sieving, packing Reconstitution :500g of powder dissolved in 500 ml of water correspond to about 1kg of liquid egg yolk (about 55 pieces of chicken egg white with an average weight of 55-60g)
Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure without an contamination
Our company offers unlimited supply of eggs. The eggs are of high quality and of a world standard. State of supply Ukraine
Broiler and egg layer hatching eggs, table eggs..
Flour, eggs .
Lecithin is a fatty substance that is essential for various biological functions in the body. It is commonly derived from sources such as soybeans, sunflower seeds, and egg yolks. Lecithin has several uses in different industries and applications. IBC (1 MT) or Flexitank (24 MT) It is important to note that lecithin is generally recognized as safe (GRAS) by regulatory authorities when used in food and pharmaceutical applications. The specific uses and applications may vary depending o the source and quality of the lecithin.
