Egg Abumen Powder, High Gel
Used in the production of meat, fish, bakery, and confectionery products, as well as in surimi-type products such as crab sticks. Due to its high gelling and hydration capacity, the product contributes to the formation of a stable structure and improves the texture of finished products. In its dry form, the product is convenient for storage and transportation 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 Gel strength Protein Fat content Solubility | 6.5 - 8.0 6.0 - 8.0% >650 g/cm2 >80.0% <0.5% >90.0% | 6.5 - 8.0 6.0 - 8.0% 650 g/cm2 >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 |
| Nutrient Content pr. 100g: | Energy | Approx. 1424 kJ / 340 kcal | Approx. 1424 kJ / 340 kcal |