The technical process of manufacturing Egg White Powder includes the following stages: Shell eggs breaking, liquid eggs filtering and clarifying, drying, sieving and metal detection, packaging, Pasteurizing and storing. 100 g of powder dissolved in 700 ml of water correspond to approx. 800 g fresh liquid hen egg whites
Any questions or queries regarding Egg Albumen- Hi Gel (edible) please contact us.
Egg Albumen- Hi Gel
Allergy Guidelines
Product
Egg Albumen- Hi Gel (edible)
Contains
Egg (from Hen’s)
1kg and Free Samples May Contain
Milk
Soya
Cereals containing gluten
Sulphites
Ingredients/ Nutritional Information for Egg Albumen- Hi Gel (edible)
Ingredients/ Nutritional Information
Product
Egg Albumen- Hi Gel (edible)
Contains
From hens’ eggs
protein: min 83.3% (as is)
reducing sugars: max 0.1%
moisture: max 8%
Nutritional Data per 100 g
Energy 1450 / 341 KJ / Kcal
Protein (g) 85.0
Carbohydrate (g) 0.1
Of which sugars (g) 0.1
Pure Fat (g) 0.1
Saturated fatty acids (g) <0.1
Dietary fibres (g) <0.1
Salt** (g)1.75
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