2. EGG ALBUMEN POWDER / EGG WHITE POWDER

A. GENERAL DESCRIPTION

Egg Albumen Powder is used in bakery /confectionary recipies (meringues, marshmallow etc), fish industry (surimi, fish cake, crabsticks etc), meat industry (sausage, burger patties etc), food supplements (body builder, protein supplement etc). This product is available in 3grades...standard , hi-gel and hi-whip. Foam stability for the high whip product is excellent. Gel strength of the hi-gel product is normally in the range of 350-400gm Though a high gel-strength product can also be made of special request.

B. APPLICATION

EAP is produced by breaking and separating fresh egg in a high speed machine. Glucose removal by yeast fermentation spray drying and hot room pasteurization egg yolk which is a contaminant for whipping and gel-strengh properties is carefully inspected and removed in the separations process.

C GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS

PHYSICAL CHEMISTRY
Moisture	8 %max
Crude Fat	0.2 % max
Crude Protein	78.0 % min
pH	6.5-8.0

 GUARANTEED MICROBIOLOGICAL SPECIFICATION

MICROBIOLOGY
Salmonella	Negative / 25g
Total Plate Count	<10,000/g
Coliforms	<10/g
Moulds & Yeast	<10/g