OVALBUMIN CAS 9006-50-2
OVALBUMIN is a dried egg product made by processing fresh eggs into a powder form. OVALBUMIN CAS 9006-50-2 retains the nutritional components of both the yolk and white, making it not only an ideal substitute for fresh eggs but also an important multifunctional ingredient in the food industry.
|
ITEM |
STANDARD |
|
sense |
Powdered or easily loose in shape, light yellow in color. The normal odor of this product is present, without impurities or unpleasant odors. |
|
Moisture |
≤4.5 |
|
Fat (Chloroform Method) |
≥42.0 |
|
Protein |
≥45.0 |
|
Total Bacteria |
n=5c=2m=5×10⁴M=10⁶ |
|
Coliform Group |
n=5 c=2m=10 M=100 |
|
Salmonella |
n=5c=2m=0 |
|
Net Weight |
≥20.0 |
Ovalbumin possesses emulsifying, coloring, heat-denaturing, gelling, and foaming properties, making it suitable for use in baked goods, pasta products, condiments, frozen drinks, solid beverages, snack foods, meat products, and concentrated animal feed, exhibiting significant advantages over eggs.
1. Emulsifying property: OVALBUMIN CAS 9006-50-2 can stably mix oil and water, often used in making ice cream and salad dressings to give them a smooth and delicate texture.
2. Foaming property: OVALBUMIN CAS 9006-50-2 can trap air to form stable foam, used in cakes and desserts to make the finished product fluffy and soft.
3. Gelation property: When heated, it can form a gel structure, used in meat products (such as sausages) to improve texture and water retention.
25kgs/drum, 9tons/20’container
25kgs/bag, 20tons/20’container
OVALBUMIN CAS 9006-50-2
OVALBUMIN CAS 9006-50-2
