Free Range Egg Albumen- French (edible)

Product code - 10105-IG-FR-EWP-BIND

Shelf life: 3 years from date of manufacture

€21.33

Free Range Egg Albumen from free range hens eggs (Egg white powder)

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Free Range Egg Albumen- French (edible)

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Product Description

Product Info

Free Range Egg Albumen has very good gelling properties
Ideal for gelling or binding in Curing, Delicatessen, Preserves, Pasta, Batter mixes, Fish products (Surimi), Ham and sausage industries
1 kg of powder is equivalent to 250 shell eggs
To obtain 1kg : add 125g of powder to 875g of water.
Practical benefits may result by first blending the egg powder with other powdered ingredients prior to reconstituting the compound.

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Ingredients/ Nutritional Information

Ingredients/ Nutritional Information for Free Range Egg Albumen- French (edible)

From free range hens eggs
Contains Acidity regulator - Citric acid.
-protein: min 82% (as is)
-reducing sugars: max 0.1%
-moisture: max 8%
Allergens

Allergy Guidelines
Allergy Guidelines for Free Range Egg Albumen- French (edible).
Egg (From hens eggs)
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Downloads
Downloads
- Health Safety data sheet for powders 02 2016.pdf