Tired of constantly checking the expiration date on your eggs, only to find them on the verge of disaster just as you reach for a delicious recipe? But wait! There's a hero in the pantry waiting: egg powder. This shelf-stable wonder is made from dehydrated whole eggs or just the egg whites, offering the convenience of enjoying all the goodness of eggs without the stress.
Now, the experts at Sonai Exports have cracked open some reasons why egg power might be the perfect addition to your kitchen. First, it boasts an impressive shelf life, unlike the fresh eggs that expire within weeks. The container of egg powder can stay happy in your pantry for up to a year, or even longer. This means that there would be less food wastage and peace of mind, knowing that you always have eggs on hand.
As per the experts at Sonai Exports, egg powder even eliminates the potential health concern which may be associated with fresh eggs: salmonella contamination. Well, the pasteurization process used during the production of egg powder removes this worry and makes it a wiser choice.
Sonai Exports: A Leader in Egg Powder Manufacturing and Export
Sonai Exports has been a trusted name in the egg powder industry for over years now. Founded with a strong mission of providing high-quality and easily accessible egg powder solutions to both domestic and international markets. Today, Sonai Exports has established itself as a leading manufacturer and exporter in the egg powder industry.
Storage Requirements and Shelf Life of Dried Egg Powder
Dried egg powder boasts an excellent shelf life, making it a valuable kitchen staple
PACKING
* 30 eggs laid on paper pulp moulded trays.
* 12 trays packed in 5 ply strong export cartons.
* 360 eggs per carton.
Fresh Eggs
* 30 eggs laid on paper pulp moulded trays.
* 12 trays packed in 5 ply strong export cartons.
* 360 eggs per carton.
White/Brown chicken eggs
Best Quality
Affordable Price
Deliver on time
Healthy & Hygienic eggs
Colour : White and Brown Eggs
Size : 50 55 gms
sizes 55-60 grams
60-65 grams
65-70 grams
70-75 grams all available
Egg Powder
Good functionality, such as gel, whipping, emulsification, adhesive. Egg albumen powder can be used to improve the quality of products and its shelf life.
Appearance: loose powder or vulnerable to massive, uniform yellow, with the normal egg white smell, no odor, no impurities.
Shelf life: 24 months in shade, dry, sealed conditions
Packaging Details: 20kg poly bags in cartoon boxes. 20-22 Mt per 40â?³ container.
Ingredients:
Fresh Eggs 99.9%
Analytical composition:
Protein 70.0%
Lipid 5.0%
Moisture 6.0 to 7.0%
Storage: Keep in a cool and dry place
User guide: egg white powder is an emulsifier that is high in protein. It is used as a material
to create the elasticity for wheat noodle, Vietnamese ham, fish chewy patty
Shelf life: 24 months in cool places
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
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.
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.
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
PRODUCT: Dry Eggs products ORIGIN: UKRAINE/FOB ODESSA/ PACKAGING : 15-20 ( kg) box
QUANTITY TO BE SUPPLIED : 10 Metric tons 20 Ft Container ; 24 Metric tons in 40 ft Container SHIPMENT MIN LOTS : 1 x 20 ft Container
Assortment:
Liquid mElange ,
Liquid mElange frozen,
Liquid protein,
Liquid yolk,
Liquid yolk thermostable for Mayonnaise,
Dry melange ,
Dry white powder gel,
Dry white powder high whipped,
Dry yolk,
Dry yolk thermostable thermostable.
we are open for the dialogs !
Egg powder is a kind of dried-egg product after fresh egg being broken, separated, filtered, pasteurized, sprayed, dried (full egg powder and yolk powder), or fermented and dried. With nutrition of fresh eggs and remarkable effects, egg powder are ideal auxiliary materials for the production of meat, ice-cream, bread, noodles, biscuits, puffed food and candies. As the substitute of fresh eggs, egg powder is easy to use, store and transport .
Whole Egg Powder
Whole egg powder is used as an ingredient for the preparation of bakery products, ready meals, etc. The advantage of this product is its structure and emulsion properties. In addition, compared to liquid products, the powder is more convenient for storage and transportation.
It is pasteurized powder, spray-dried liquid egg mass. 100 g of powder dissolved in 300 g of water is equal to 400 g of fresh eggs (about 8 pieces).
Microbiological characteristics.
Total plate count: < 10.000 cfu / g
Enterobacteriaceae: < 10 cfu / g
Salmonella: Absent in 25 g of product
Staphylococcus Aureus: Absent in 0.01 g of product
Nutritional value per 100 g.
Energy: Approx. 2400 kJ / or 560 kcal
