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Help CenterEgg White Powder, Food-grade Nutritional Supplement, Baking Ingredient, Nutritional Enhancer
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Egg white powder color and properties: Egg white powder is an excellent product made from pure fresh egg whites. It has the characteristics of sugar removal, fishy smell removal, high purity, and rapid dissolution. At the same time, egg white powder also has good functional properties.
Egg white protein powder is made from the protein of fresh eggs through processes such as pickling, egg breaking, filtering, homogenizing, degassing, sterilizing, and spray drying. The product has the characteristics of high gelation, emulsification, water retention, and high whipping ability.
Main application fields:
1. As a gelling agent for meat products and meat analogs, it can improve the elasticity and slicing property of the products, as well as the water and fat retention ability, extend the shelf life, and improve the product quality. Such as sausages, hams, fish balls, artificial crab meat, etc.;
2. As an emulsifying ingredient for cold drinks, it can combine a relatively large amount of oil;
3. As an ingredient for solid beverages, candies and other products, it can increase the protein content and improve the taste;
4. As an ingredient for noodles (instant noodles, dried noodles), it can improve the gluten content of the noodle products and make the taste more elastic;
5. As a clarifying agent in wine production, egg white can inhibit the enzymatic browning reaction. For example, in wine production, it is often used to remove the bitterness in sherry;
6. As a nutritional fortifying ingredient for food, it can increase the protein content.
Product advantages:
1. Protein content: over 60%; Salt content: 22 - 26%; Moisture content: 4.0%; Fat content: 1%; Others: 4 - 5%
2. Good water retention, emulsification, and high gelation
3. Water retention ability: Egg white protein powder: Water = 1:6 to 8
4. Good economy: Using egg white protein powder can make the product have a better flavor and improve the adverse reactions brought by starch to the product without increasing the cost or even reducing the cost. It has good elasticity, strong slicing property, good gloss, and a high yield, which can greatly increase the sales volume. This is the key reason for the unique tender taste of Jinluo Crispy Sausages and Shuanghui Corn Hot Dog Sausages.
5. Due to its good gelation, egg white is usually used as a food ingredient in the form of protein in meat products, surimi products and other foods. The gel (ation) strength of egg white protein powder mainly depends on the structure of the egg white protein itself, and the high gel (ation) strength of egg white protein powder can be achieved through the modification of the egg white protein structure.
6. It has good nutritional value and is rich in amino acids.
Comparison with salted egg white liquid:
1. Egg white liquid needs to be refrigerated or frozen, which consumes a lot of energy and requires high labor intensity for workers. However, using egg white powder is very convenient without these problems.
2. Egg white liquid has a large number of miscellaneous bacteria, is not easy to store, and is prone to deterioration. It is difficult to control the microorganisms. The standard for the total number of colonies in egg white liquid is no more than 1 million per gram, while the standard for egg white powder is no more than 10,000 per gram. Therefore, egg white powder is cleaner and has a longer shelf life. The shelf life of egg white liquid at room temperature does not exceed 24 hours, while the shelf life of egg white powder at room temperature is at least one year.
3. Egg white powder has better water retention than egg white liquid. After high-pressure homogenization, the distribution is more uniform.
4. Using a unique salt addition process, it has less loss of raw materials compared to the original baking powder, and the product quality is more stable.
5. When purchasing egg white liquid, it is difficult to control the moisture, resulting in high procurement costs.
Usage method:
1. It is used in the same way as soy protein isolate. It can be directly added during stuffing mixing or tumbling. After adding it to the injection material, it should be thoroughly stirred evenly or homogenized through a colloid mill.
2. The dosage depends on the product. The recommended dosage is 2 - 4%. It can replace soy protein isolate. Also, without changing the original formula, add it at 2 - 4% of the meat, and then add water 6 - 8 times the weight of the egg white protein.
Usage scope:
All kinds of meat products, barbecue sausages, ham sausages, etc., all kinds of fish balls, meatballs, shrimp balls, chicken balls, etc.
Egg white is usually used as a food ingredient in the form of protein powder in meat products, surimi products and other foods due to its good gel property. The gel strength of egg white protein powder mainly depends on the structure of the egg white protein itself, and the high gel strength of egg white protein powder can be achieved through the modification of the egg white protein structure.
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