Ingredients
Whole egg broken from fresh shell eggs (no additives) and then separated egg albumin pasteurized in accordance with international standards. Filled in Bag in Box package, Blast freeze at-40℃ and stored in frozen store-18℃
Specifications parameters
Storage
This product must be stored at -18℃ or below at all times. if the product is stored under this condition, the recommended shelf-life is 12-months from the date of manufacture. To thaw, frozen egg should be placed in a refrigerated at all times until ready for use. This product should be partially of fully thawed and then refrozen. Slight agitation is recommended prior to use. During use, holding vessels or containers must be handled in an appropriate manner to prevent contamination and maximize shelf life. Once thawed, recommended shelf life is seven(7) days.
Availability
Frozen Egg White-jerry Can(5kg)
Application
Egg white, also referred to as egg albumen are a high quality, nutrient dense food ingredient, as the protein in egg white has a very high biological value. It has also been shown to provide satiety and thus assist in weight loss diets.
The proteins in egg whites are very functional,and assist food product developers with overcoming certain formulating challenges. An increasingly popular challenge in today 's food industry is to satisfy the restriction set by natural foods stores on what a product may not contain. Egg whites have always been a good choice,as it is all natural and a nutrition powerhouse.
Egg whites help formulators with producing high volume foams and with leavening. when combined with other ingredients such as water or milk,it can be used to glaze pocket style sandwiches,rolls and breads,preventing the crusts from drying.Egg whites also act as an adhesive in both breading and coating processes,as well as with topical application of nuts and seeds.
For ease of convenience, egg product manufacturers separate egg whites from egg yolks, and sell them as individual ingredients. Liquid egg whites from egg yolks, and sell them as individual ingredients. liquid egg whites are available refrigerated, ready-to-use, or frozen.The advantage to frozen egg whites is a lengthier shelf life. Food manufacturers can thaw and use on an as-needed basis.
Resources: https://peggsindia.com/wp-content/uploads/2019/12/egg-liquid-and-powder.pdf
Whole egg broken from fresh shell eggs (no additives) and then separated egg albumin pasteurized in accordance with international standards. Filled in Bag in Box package, Blast freeze at-40℃ and stored in frozen store-18℃
Specifications parameters
| Solids | 12+/-0.5min | fat | 0.075-0.25%min |
| Protein(N*6.25) | 9.6-10.5%min | pH | 8.0-9.5 |
| Standard Plate Count | 5,000/g max. | Salmonella(USDA Method) | Negative |
| Listeria | Negative | E.Coli | Negative |
| Coliform | 10/g max | Yeast & Mold | 10/g max |
Storage
This product must be stored at -18℃ or below at all times. if the product is stored under this condition, the recommended shelf-life is 12-months from the date of manufacture. To thaw, frozen egg should be placed in a refrigerated at all times until ready for use. This product should be partially of fully thawed and then refrozen. Slight agitation is recommended prior to use. During use, holding vessels or containers must be handled in an appropriate manner to prevent contamination and maximize shelf life. Once thawed, recommended shelf life is seven(7) days.
Availability
Frozen Egg White-jerry Can(5kg)
Application
Egg white, also referred to as egg albumen are a high quality, nutrient dense food ingredient, as the protein in egg white has a very high biological value. It has also been shown to provide satiety and thus assist in weight loss diets.
The proteins in egg whites are very functional,and assist food product developers with overcoming certain formulating challenges. An increasingly popular challenge in today 's food industry is to satisfy the restriction set by natural foods stores on what a product may not contain. Egg whites have always been a good choice,as it is all natural and a nutrition powerhouse.
Egg whites help formulators with producing high volume foams and with leavening. when combined with other ingredients such as water or milk,it can be used to glaze pocket style sandwiches,rolls and breads,preventing the crusts from drying.Egg whites also act as an adhesive in both breading and coating processes,as well as with topical application of nuts and seeds.
For ease of convenience, egg product manufacturers separate egg whites from egg yolks, and sell them as individual ingredients. Liquid egg whites from egg yolks, and sell them as individual ingredients. liquid egg whites are available refrigerated, ready-to-use, or frozen.The advantage to frozen egg whites is a lengthier shelf life. Food manufacturers can thaw and use on an as-needed basis.
Resources: https://peggsindia.com/wp-content/uploads/2019/12/egg-liquid-and-powder.pdf
No comments:
Post a Comment