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Pasteurized Liquid Egg White
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Product Details

  • Telavang
  • Iran
  • 70 days
  • HACCP,HALAL,ISO
  • Industry
  • Chicken
  • Pastry, culinary, bakery, processed meat products and Ice cream
  • Liquid product must be stored at 0° to + 4 °C
  • Bag in box, net weight 20 kg, 1 Aseptic polyethylene bag with a cork in a carton box.

Description

Liquid Egg White (Pure, Frozen)

Description

Pasteurized liquid egg white

Application

Pastry, culinary, bakery, processed meat products and Ice cream

Ingredients

Egg white (100%)

Specification

Chemical

Total Solid > 10%

PH 8 - 9.5

Protein ~ 11%

Fat < 0%

Salt < 0%

Bacteriological

Total plate count (cfu/g) < 100 000

Salmonella in 25g Negative

Enterobacteriaceae (cfu/g) < 100

Shelf life and Storing condition

Frozen product must be stored at ≤ -18°C. Shelf Life: 365 days

Product packages need to be placed 5 - 10 cm away from each other in room with air temperature +18 to +20 °C providing good air circulation. Time of defrosting 48 hours. after defrosting and opening can be stored in original package with closed cork for 24 hours at 0° to + 4 °C.

Shake before use. Do not refreeze.

Packaging

Bag in box, net weight 20 kg, 1 Aseptic polyethylene bag with a cork in a carton box.

 

 

Liquid Egg White (Advance)

Description

Pasteurized liquid egg white with whipping aid (guar gum + xanthan gum)

Application

Pastry, culinary, bakery, processed meat products and Ice cream

Ingredients

Egg white (95%)

Water as carrier

Stabilizers (guar gum, xanthan gum)

Acidity regulator (citric acid)

Specification

Chemical

Total Solid > 11%

PH 7.5 - 8.5

Protein ~ 10%

Fat < 0%

Salt < 0%

Bacteriological

Total plate count (cfu/g) < 100 000

Salmonella in 25g Negative

Enterobacteriaceae (cfu/g) < 100

Storage and handling

Liquid product must be stored at 0° to + 4 °C, Shelf life: 70 days

Packaging

Bag in box, net weight 20 kg, 1 Aseptic polyethylene bag with a cork in a carton box.

 

 

Liquid Egg White (Advance + Long life)

Description

Pasteurized liquid egg white with whipping aid and preservatives

Application

Pastry, culinary, bakery, processed meat products and Ice cream

Ingredients

Egg white (94.5%)

Water as carrier

Stabilizers (guar gum, xanthan gum)

Acidity regulator (citric acid)

Preservative (nisin + potassium sorbate)

Acidity regulator (citric acid)

Specification

Chemical

Total Solid > 11%

PH 7.5 - 8.5

Protein ~ 10%

Fat < 0%

Salt < 0%

Bacteriological

Total plate count (cfu/g) < 100 000

Salmonella in 25g Negative

Enterobacteriaceae (cfu/g) < 100

Storage and handling

Liquid product must be stored at 0° to + 4 °C, Shelf life: 70 days

Packaging

Bag in box, net weight 20 kg, 1 Aseptic polyethylene bag with a cork in a carton box.

 

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