FOB Price
Obtenir le dernier prix15 / Kilogram
|Minimum Order
Localité:
China
Prix de commande minimale:
Commande minimale:
1000 Kilogram
Packaging Detail:
20kg/bag, 20' container= 12MT
Delivery Time:
20 working days
Supplying Ability:
10000 Metric Ton per Year
Payment Type:
T/T, L/C
Personne àcontacter Ms. Susan
Room 2116, Lianhe Tower,No. 350 Wuning Road, Putuo District, Shanghai, Shanghai
| Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes. *********-from Wikipedia | ||||||||
| 　 | 　 | 　 | 　 | 　 | 　 | 　 | 　 | 　 |
| Egg Albumin powder | ||||||||
| Low fat content and high protein content. | ||||||||
| 1kg whole egg powder*3.*5kg water= whole egg liquid of 5kg fresh eggs | ||||||||
| Recommended adding amount: 0.5~2.0% and according to different products. | ||||||||
| Shelf life: *4 months packed at cool and dry bases. | ||||||||
| Egg Yolk powder | ||||||||
| With high nutrition and good emulsification, egg yolk powder can be used to improve the index of flavor of food and appearance etc. and prolong the shelf life. | ||||||||
| Application: flavoring, ice cream, bakery food, puffed food, candy, dry seasoning, and feed etc. | ||||||||
| 1kg egg yolk powder*1kg water= egg yolk liquid of 7kg fresh eggs | ||||||||
| Recommended adding amount: depend on products. | ||||||||
| Shelf life: *2 months packed at cool and dry bases. | ||||||||
| Whole Egg powder | ||||||||
| With good functions like gel ability, foamability, emulsification, adhesive property, egg albumin powder can improve products’ quality and prolong the shelf life. | ||||||||
| Application: ham, pasta, instant noodles, candy, soup base and ice cream etc. | ||||||||
| 1kg egg albumin powder+ 8kg water= egg albumin liquid of *7kg fresh egg (fix well the egg albumin powder with other powder first and then add with water) | ||||||||
| Recommended adding amount: 0.2~1.0% and according to different products | ||||||||
| Shelf life: *4 months packed at cool and dry bases. | ||||||||
