Customization: | Available |
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CAS No.: | 57583-35-8 |
Formula: | C6h8n2o4 |
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Flow chart | protein egg powder is made from fresh eggs, which are selected, egg-laying, egg-washing, blow-drying, egg-beating, filtration, homogenization, pasteurization, spray-drying and other processes. protein egg powder is the most ideal substitute for traditional egg whites. Taste. |
Application ways | protein egg powder is reduced to the egg white liquid of 18 kg of fresh eggs at a ratio of 1:8. protein egg powder needs to be soaked in water for 2-3 hours. protein egg powder is recommended to mix the protein powder with other powders fully before use, and then add water to dissolve. Convert the required amount of eggs into the corresponding proportion and add it. The recommended amount of addition is 0.1%-2% (percentage of total weight), which varies according to the product. |
Physical index | 1. protein egg powder Sensory indicators: uniform white, powder or easily loose block, with the normal smell of protein powder, no peculiar smell, no impurities. 2. protein egg powder Physical and chemical indicators Moisture/(g/100g)≤8.0% Protein/(g/100g)≥78% 3. protein egg powder Hygiene indicators Total number of colonies: ≤ 5000 cfu/g E. coli count: ≤ 30 MPN/100g Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus): not detected |
Package | 20kg/carton or 25kg/carton; compound bag for inner packing; double corrugated carton for outer packing. |