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Egg Albumen Powder
egg albumen powder
egg albumen
Scarica le specifiche

Egg Albumen Powder

10,00EUR/kg

Shipping fee not included.

Egg Albumen Powder
egg albumen powder
egg albumen
Scarica le specifiche
Minimal order
20 kg
Stock
Available
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We offer a delivery option by prior arrangement. Contact the logistics department for an individual offer.

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Contact Phone:

  +48 577 124 466

Email Adress:

 [email protected]

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Consegna

We ship orders across the EU to the address you provide. For individual offers or personal pickup from our warehouses, please contact our logistics team: +48 577 494 140.

We also deliver samples, Foodcom Creatine/MSM, and other ready-to-use consumer products both within Poland and abroad.

Descrizione

Egg albumen powder is a high-protein food ingredient obtained by pasteurizing and spray-drying freshly separated chicken egg whites. Thanks to a controlled production process, it retains the natural functional properties of egg white, such as foaming and gelling ability. The product is a free-flowing powder, white to slightly creamy in color, with a neutral taste and odor.

Powdered chicken egg protein is valued for its exceptionally high protein content and low fat and sugar levels. This makes it suitable for use in the production of bread, sponge cakes, pasta, protein bars, dietary supplements, as well as in meat products and functional products. Egg protein powder is an excellent alternative to fresh eggs, ensuring stability, convenience of use, and extended shelf life. Its technological versatility makes it popular in both the food industry and in specialized applications, such as sports nutrition and high-protein products.

Aspetti tecnici

Powdered albumen egg is a dry, free-flowing powder with no lumps and a light color. Thanks to its low moisture content and high microbiological purity, it is safe to store and has a long shelf life.

Parameter Value
Color White to slightly cream
Taste and smell Natural, no foreign odors
Form Free-flowing powder
Moisture content Min. 3.2%
Protein content Min. 80%
pH Max. 8%
Lactic acid Max. 1000%
Hydroxybutyric acid Max. 10%
Total number of microorganisms ≤ 10,000 cfu/g
Salmonella Absent
Coagulase-positive staphylococci ≤ 100 cfu/g
Enterobacteriaceae ≤ 10 cfu/g
Allergens Chicken eggs
GMO GMO-free product
Ionizing radiation Not subjected to

Application

Dried egg protein is widely used in the food industry, especially in confectionery, biscuits, meringues, as well as in pasta, meat products and instant products. Thanks to its gelling and foaming properties, it can act as a natural stabilizer and leavening agent.

Egg albumen powder is also used in the production of diet foods and protein supplements, especially where high nutritional value and low fat content are required. Its high bioavailability and technological quality make it a versatile ingredient used in both mass production and specialized formulations.

Storage

The product should be stored in a dry and clean warehouse at a temperature up to 25°C. The shelf life depends on the packaging conditions – tightly closed original packaging is recommended.

Pacchetto

Egg white powder is available in packaging suitable for industrial storage – paper bags or multi-layer plastic bags with a PE insert, usually weighing 15-25 kg.

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