Unnoonny

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 white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure whitout an contamination

Egg powder is made from egg liquid by spray drying, without adding any additives. It is in powder or loose block shape, and can be divided into whole egg powder, egg yolk powder and egg white powder. Sensory index State, color and light yellow to golden yellow powder easy to loosen Normal smell Normal smell of whole egg powder, no odor Physical and chemical indicators Moisture% â?¤ 4.5 Fat% â?¥ 37.0 (GB 6433-1994) Protein% â?¥ 43 Free fatty acid% â?¤ 4.5 Mercury ml/kg â?¤ 0.03 Purity% 100% Microbial indicators Total number of colonies/g â?¤ 4000 Coliform group/g â?¤ 30 Salmonella shall not be detected Molds and yeasts/g â?¤ 10 1. Easy to store The shelf life of egg powder can reach 2 years at 20 â??. 2. Convenient transportation As egg powder is the dry material obtained from dehydration and drying of eggs, it is smaller and easier to transport. 3. Safety and health Egg powder is pasteurized and sprayed at high temperature to kill salmonella and other pathogenic bacteria, making it safer and healthier to use. 4. Easy to use Egg powder does not need to be stored at low temperature. It can be prepared randomly according to the dosage, avoiding waste and pollution in the process of egg cracking. It is more convenient to use.

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

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

Egg yolk powder is rich in lecithin, protein, etc and has good emulsification, expansion, color adjustment and flavor enhancing ability. It can be applied to many products, such as toasted foods, cold drinks, seasonings, mayonnaise , babyâ??s food, etc. Besides, egg yolk oil and lecithin can be extracted from egg yolk powder for medication and health care foods. Application: 1. It can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor. 2.After the mixing with the dough, it can make the dough has higher ability of gas containing. 3.Add into the baked goods, and make the food surface colorful and beautiful. 4.As a kind of natural emulsifier for the cold food, it can increase the cohesiveness of fat, and improve the conformality of the cold food. 5.It can as the ingredients of flavoring.

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