egg white powder Goldwing egg white powder
Part Nnumber
egg white powder
Description
egg white powder
The product with part number egg white powder (egg white powder)
is from company Goldwing. Minimal order quantity is 1 pc, Origin China.
Product Type: Egg Product Variety: Egg White Powder Origin: Chicken Use: Industry Certification: HACCP, ISO, QS, HALAL Shelf Life: 2 years Place of Origin: China (Mainland) Brand Name: Goldwing Packaging & Delivery Packaging Details: 20KG/BAG OR 20KG/CARTON Delivery Detail: 30DAYS Specifications Egg white powder is used to produce Sausage, Seafood processing, Healthy products, Noodles, Cakes, Noughat,etc egg white powder(high gel) Technical Specifications Product DescriptionEgg white powder is made from egg white liquid with the process of shelled eggs breaking, liquid filtering , homogenizing ,pasteurizing ,fermentation and dry spray.Functionality GelationApplication Sausage, Seafood processing, Healthy products, Noodles, etcRecommended Usage Method1 part egg white powder with 7~ 8 parts water. 1kg egg white powder comes approx from 230 pieces of fresh egg(standard weight 60g)Package20kg Egg Powder in PE Bag and Master Carton or Kraft Paper BagShelf Life & Storage24months in sealed box or bags in the dry and clean place with the temperature under 30° C Organoleptic analysis:Method: Appearance: Color:Smell: Taste:Homogeneous dry substance, white powder, without strange particles. white, homogenousNatural odor, typical of eggs, pleasant, typical mild, free of strange smells.Typical of egg white GB 2749-2003 Physical-Chemical analysis:Methods: Gel strength≥700Turn to remark in the bottom of this pageMoisture: ≤8 % GB/T 5009.3-2003pH: 6.0-8.5 GB/T 5009.47-2003Protein ≥78%GB/T 5009.5-2003 Microbiological analysis:Methods:TPC- Total Plate count (cfu/g):≤5,000GB/T 4789.2-2008RCT- Coliform germs (MPN/g):≤0.3GB/T 4789.3-2008Salm- Salmonella spp.Absence /25gGB/T 4789.4-2008E.Coli - Escherichia coli:Absence /1gGB/T 4789.38-2008STA - Staphylococcus aureus :Absence /1gGB/T 4789.37-2008 Remark: Testing method for gel strength:machine type:RT-2002D.D made in Japan, Solution: egg white powder:water=1:7.5, cooking time 30minutes under 90°C
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