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)
Nescafe Instant coffee in single serve sachets.
2 gram net content per sachet
60 sachets per bag
10 bags per carton
Original production by Nestle Indonesia