|
EGG WHITE PROTEIN POWDER
Alternate name:Albumen powder
Description: The egg powder is a food additive adjuvant with its characteristics of high gel,em-ulsion,water-retention and high bubble
| Specifications |
|
Apperance:
|
White powder
|
|
Moisture:
|
8.0%min
|
|
Fat (chloroform method):
|
0.2%max
|
|
Protein:
|
78%min
|
|
PH:
|
6.0-8.0
|
|
Standard plate count of bacteria:
|
5000max
|
|
Coliform group:
|
40max
|
|
Salmonella:
|
Negative
|
|
Heavy Metal(As Pb):
|
10ppm max
|
Uses:
1¡¢As a gelata to meat or imitation,it can raise its elastcity easy to slice.
2¡¢As an emulsifying ingredient to cold food,it can combine more fat.
3¡¢As a water-retention ingredient to food,it can improve its water-absorptivity,c-
onsistency and adhesion.
4¡¢As a nutrition-strengthening ingredient to food, it can raise its protein content.
5. And as a polishing accessory to leather products.
Reducing rate: 1£º8.00 reducing 18 kg fresh egg albumen
Package: 20kg/box:Food double corrugated paper box outside and PE food plastic pack inside.
Quality Guarantee:24 months original package.
Executive Standard:Q/AGS 03-2002
(10MT/FCL).
|
back
top