High Quality Products

Vertical integration of the parent company, AVANGARDCO IPL, allows managing and controlling the entire production cycle – from the breeding of laying hens to packaging and transportation of dry egg products. We aim to uphold the highest standards of quality care at every stage of production; that is why our products are always of the highest standards.

Egg Albumen Powder, High Whip

Suitable for the confectionery and bakery industry. The advantages of this product include excellent whipping qualities and good foam stability. A further advantage is the storage conditions, handling and shelf life of powder compared to other liquid products.

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. 

Keep in a dry, dark and well ventilated area.
At 2 °С: 24 months in an unopened package.
At 20 °С: 12 months in an unopened package.

Blue polybag in a carton box, 20 kg net.

  Typical ValuesGuaranteed Values
Analytical Data:pH-value
Moisture
Foam whipping test
Protein
Fat content
Solubility
6.0 - 8.0
6.5 - 8.0%
>16 cm
>80.0%
<0.5%
>90.0%
6.0 - 8.0
6.5 - 8.0%
16-20 cm
>80.0%
<0.5%
>90.0%
Microbiological Data: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:EnergyApprox. 1450 kJ / >320 kcalApprox. 1450 kJ / >320 kcal