Sell Whole Egg Powder

Physicochemical lndicators: metsture≤4.0% fat (chloroform method) ≥40.0% free fatty acid ≤4.0% protein ≥45% PH 7.0-9.5 MicrobialIndicators: standard plate count of bacteria ≤4000/g coltform group (mpn/100g) ≤40/100g salmonella:negative 　　It consists of albumen of fresh eggs and is made after the process of shell breaking, filtrating, equaling, deaerating, sterilizing, spraying and drying, etc. It is rich in lecithin and possesses excellent emulsifying property. It is a popular food nutrition ingredient. 　　Application: 　　1. As ingredients of cakes, breads, biscuits, etc., it can increase the nutrition value of food, the bulk and soft ability, and the gas covering ability of paste. It makes the food surface beautiful and can improve the product style and prolong the shelf life. 　　2. As ingredients of seasoning, such as the meat odor type chicken essence, it can make the flavoring essence dense, longer and vivid. 　　3. As gel ingredient of instant noodles, it can increase the strength of the noodles. 　　4. As ingredient of ice cream, it can increase the fat coherence and improve the conformality of ice cream, and improve the taste of the products. 　　5. As ingredient of feedstuffs, it can promote the growth of eel, tortoise, turtle, etc. and instead of fresh eggs. 　　6. As ingredient of microwave freezing food, it can reduce the changes of mouthfeel caused by freezing and unfreezing.