Shaanxi Fruiterco Biotechnology Co.,Ltd.
Plant extracts,Cosmetic raw materials,Nutritional additives
 |
Egg white powder is an egg powder made by spray drying of egg white, which has the characteristics of desugar, deodorization, high purity and rapid dissolution.
Egg white powder also has good functional properties, such as: high gelation, high whipping, emulsification, water retention, etc. These excellent properties make protein powder widely used in many industries.
Egg white powder is rich in amino acids that help build muscle strength and aid in muscle repair and recovery.
Fruiterco not only produces egg white powder, but also egg yolk powder and whole egg powder. Our products are pasteurized strictly to control the quality of the products.
This product is not recommended for individuals to buy directly for consumption, but only sold to factories with food processing capabilities.
Egg white powder is nutritious and rich in protein, making it an effective protein supplement.
Riboflavin: Egg white powder is an excellent source of riboflavin.
Minerals: Egg white powder contains the right amount of potassium and magnesium, selenium and other elements.
Powdered egg whites are fat-free and are a great source of protein for those trying to lose weight.
Dairy allergies: If you are allergic to dairy proteins, powdered egg whites can be a good substitute.
Protein powder is widely used in the food industry.
For example, it can be used as a clarifying agent in the processing of rock sugar and saccharin;
It can be used as a foaming agent when processing snacks;
It is used to improve elasticity and sliceability when processing meat products such as ham;
Used when processing cooked egg products such as dried eggs;
It is used to improve gluten degree when processing flour products;
It can be used in processed ice cream, chocolate powder, soft drinks, biscuits, etc.
Analysis Items | Specifications | Results |
Physical & Chemical | ||
Appearance | White powder | White powder |
Odor | Characteristic | Characteristic |
Impurity | None | None |
Microbiology Control | ||
Total plate count | n=5.0cfu/g | n=5.0cfu/g |
c=2.0cfu/g | c=2.0cfu/g | |
m=50,000cfu/g | m=6,000cfu/g, 5,000cfu/g, 6,000cfu/g, | |
M=1,000,000cfu/g | M=6,000cfu/g, 5,000cfu/g, | |
Coliform | n=5.0cfu/g | n=5.0cfu/g |
c=2.0cfu/g | c=0cfu/g, <10.0cfu/g, <10.0cfu/g | |
m=10.0cfu/g | m<10.0cfu/g, <10.0cfu/g, <10.0cfu/g | |
M=100.0cfu/g | M=100.0cfu/g | |
Conclusion | Complies with the in-house standards. | |
Packing and Storage | ||
Packing: Pack in paper-carton and two plastic-bags inside. | ||
Shelf life: 2 year when properly stored. | ||
Storage: Store in a well-closed place with constant low temperature and no direct sun light. | ||
Egg white powder is an egg powder made by spray drying of egg white, which has the characteristics of desugar, deodorization, high purity and rapid dissolution.
Egg white powder also has good functional properties, such as: high gelation, high whipping, emulsification, water retention, etc. These excellent properties make protein powder widely used in many industries.
Egg white powder is rich in amino acids that help build muscle strength and aid in muscle repair and recovery.
Fruiterco not only produces egg white powder, but also egg yolk powder and whole egg powder. Our products are pasteurized strictly to control the quality of the products.
This product is not recommended for individuals to buy directly for consumption, but only sold to factories with food processing capabilities.
Egg white powder is nutritious and rich in protein, making it an effective protein supplement.
Riboflavin: Egg white powder is an excellent source of riboflavin.
Minerals: Egg white powder contains the right amount of potassium and magnesium, selenium and other elements.
Powdered egg whites are fat-free and are a great source of protein for those trying to lose weight.
Dairy allergies: If you are allergic to dairy proteins, powdered egg whites can be a good substitute.
Protein powder is widely used in the food industry.
For example, it can be used as a clarifying agent in the processing of rock sugar and saccharin;
It can be used as a foaming agent when processing snacks;
It is used to improve elasticity and sliceability when processing meat products such as ham;
Used when processing cooked egg products such as dried eggs;
It is used to improve gluten degree when processing flour products;
It can be used in processed ice cream, chocolate powder, soft drinks, biscuits, etc.
Analysis Items | Specifications | Results |
Physical & Chemical | ||
Appearance | White powder | White powder |
Odor | Characteristic | Characteristic |
Impurity | None | None |
Microbiology Control | ||
Total plate count | n=5.0cfu/g | n=5.0cfu/g |
c=2.0cfu/g | c=2.0cfu/g | |
m=50,000cfu/g | m=6,000cfu/g, 5,000cfu/g, 6,000cfu/g, | |
M=1,000,000cfu/g | M=6,000cfu/g, 5,000cfu/g, | |
Coliform | n=5.0cfu/g | n=5.0cfu/g |
c=2.0cfu/g | c=0cfu/g, <10.0cfu/g, <10.0cfu/g | |
m=10.0cfu/g | m<10.0cfu/g, <10.0cfu/g, <10.0cfu/g | |
M=100.0cfu/g | M=100.0cfu/g | |
Conclusion | Complies with the in-house standards. | |
Packing and Storage | ||
Packing: Pack in paper-carton and two plastic-bags inside. | ||
Shelf life: 2 year when properly stored. | ||
Storage: Store in a well-closed place with constant low temperature and no direct sun light. | ||
