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Introduction of Egg White Powder:
Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made.
The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life.
Other advantages include smaller usage of storage space, and lack of need for refrigeration.
Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes.
|Appearance||White or milk white|
|Smell||Special taste and smell itself|
|Tota Plate Count||≤2000|
1. Egg White Powder can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor.
2. Egg White Powder after mixing with the dough, it can make the dough has higher ability of gas containing.
3. Egg White Powder add into the baked goods, and make the food surface colorful and beautiful.
4. Egg White Powder as a kind of natural emulsifier for the cold food, it can increase the cohesiveness of fat, and improve the conformity of the cold food.
5. Egg White Powder can as the ingredients of flavoring.
The quality of Egg White powder can be indicated by solubility.
Good-quality Egg White powder has higher solubility. Quality is affected by the spray-drying process. The way that Egg White powder is packaged and stored can influence its functionality as well.
These factors can explain the variability in quality that you might find when purchasing Egg White powder. It should be stored accordingly to the recommended instructions.
Package(customization available): 20 Kg/Bag
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