Egg Albumen Powder, High Whip
Used in the production of confectionery and bakery products, desserts, creams, meringues, soufflés, and other applications where stable foaming properties are required. The product provides excellent whipping performance, stable foam structure, and is more convenient to handle, use, and store compared to liquid egg products. Suitable for industrial and professional applications.
Consists of 100% natural de-sugared, spray dried and pasteurized egg white. 100 g of powder dissolved in 700 g of water corresponds to 800 g of fresh egg white (equivalent to approx. 25 eggs). It is recommended to leave the solution to stand a while before use in order to absorb all the water.
Store in a clean, dry, and well-ventilated area.
At temperatures not exceeding +2 °C: 24 months.
At temperatures not exceeding +20 °C: 12 months.
Blue polybag in a carton box, 20 kg net.
| Typical Values | Guaranteed Values | ||
|---|---|---|---|
| Analytical Data: | pH-value Moisture Whipping test (foam height) Protein Fat content Solubility | 6.0 - 8.0 6.5 - 8.0% >16 cm >80.0% <0.5% >90.0% | 6.0 - 8.0 6.5 - 8.0% 16-20 cm >80.0% <0.5% >90.0% |
| Micro | Total plate count Enterobacteriaceae Salmonella Staph. aureus | <5.000/g <10/g Negative/25g Negative/0.01g | <5.000/g <10/g Negative/25g Negative/0.01g |
| Nutritional value per 100g: | Energy | Approx. 1424 kJ / >340 kcal | Approx. 1424 kJ / >340 kcal |