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
Pasteurized sprayed dried white eggs or yolk dried egg. Human consumption. Albumin 80% protein min. Moisture 6.98, PH 9.23 Fat 0.30, carbohydrates 9.23, Ash 5.42 HACCP, International Zoosanitary certificate, Kosher certificate, Free Sale certificate, Origin certificate. Recomended uses: cakes, confectionery, snacks, bread, crumbing, pasta, cosmetics, protein drinks.
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)
We make egg shell powder with cleaned and collecting best one for making powder. we are exporter. Eggshells are made almost entirely of calcium carbonate, which is exactly what makes up our nails, teeth, and bones. They're also loaded with protein, magnesium, selenium, strontium, and other compounds that are said to be good for bones and joints. packing :- 25kg bags
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