Egg White Powder
Whole Egg Powder
Egg Yolk Powder

Product description: Egg White Powder Pasteurized and Spray Dried, Premium standard , A grade

 

Process Description:

Product obtained from liquid egg white, as a result of the mechanical breakage of healthy, fresh and clean eggs. Filtered and homogenized, pasteurized at a minimum temperature of 56°C during 3,5 minutes and cooled at 3°C, to be send to the spray drier.

Organoleptic:

Methods:

Appearance:

Colour:

Smell:

Taste:

Homogeneus dry substance, pale white powder, without strange particles.

Pale white, homogenous ,

Natural odor, typical of eggs, pleasant, typical mild, free of strange smells.

typical of eggs, adequate to essence of egg

 

 

IO-03-A01

 

 

Physical-Chemical features:

Methods:

Albumen contents:     

100 %

- - - - - - -

Moisture:               

8 % (maximum)      

IO-03 A04 and IO-03 A Ext

Fat:

0,5 % (minimum)                                      

IO-03-A Ext

Ash:

6 % (maximum)

IO-03 A Ext

pH:                              

8,0 – 9,8                                 

IO-03-A02 and  IO-03 A Ext

Density:                         

240 - 280 gr/cm3

IO-03-A05

Protein (N 6.25):  

78 % (minimum)

IO-03 A Ext

Cholesterol:                  

0 mg.

IO-03 A Ext

GMO statement: The products and shell eggs reserved to produce are not genetic modified

Microbiology profile:

Methods:

SPS- Total Plate count (cfu/g):

<10.000

IO-02 A1 and IO-02 A Ext

BC  - Bacillus cereus:

<100

IO-02 A Ext

RCT- Coliform germs    (cfu/g):

30

IO-02 A01 and IO-02 A Ext

CSR- Clostridium perfringens:

<10

IO-02 A Ext

Salm- Salmonella spp.

Absence /25g

IO-02 A01 and IO-02 A Ext

M&Y- Mould and Yeast (cfu/g):

30

IO-02 A01 and IO-02 A Ext

E.Coli - Escherichia coli:

Absence /1g

IO-02 A01 and IO-02 A Ext

STA - Staphylococcus aureus :

Absence /1g

IO-02 A Ext

EE- Enterobacteriaces:

30 / 1g

IO-02 A Ext

SF - Streptococcus faecalis :

<100

IO-02 A Ext

Equivalence: 1 kg egg white powder is equivalent to about 275 whites                                                                                  


Labeling and Package:

The product is packed in a carton box with an inner blue polybag. Package of 25 Kg, with visible label showing number of lot, date of production, shelf life, storage.

Reconstitution- Usage:   1 part egg white powder with 7,3 parts water.

Shelf life: 12 months since production date.

Application: Gym- Muscle body builders, Maringues, Nougat, Wines, Fried Breadcrumbs, Bakery, Sweets, Pasta, Meatready meals, meat

Storage: Keeping the box closed and in a cool dry place all the product characteristics maintains their full properties for 12 months since production date.  Dry and dark place, environmental temperature:  +5°  to 30° C, moisture ≤ 75 %.

       

Product description: Whole Egg Powder Pasteurized and Spray Dried, Premium standard , A grade

Process Description:

Product obtained from liquid whole egg, as a result of the mechanical breakage of healthy, fresh and clean eggs. Filtered and homogenized, pasteurized at a minimum temperature of 63ºC during 3,5 minutes and cooled at 3ºC, to be sent to the spray drier.

Organoleptic:

Method: 

Appearance:

Colour:

Smell:

Taste:

Homogeneous dry substance, pale yellow powder, without strange particles.

Pale yellow, homogenous

Natural odor, typical of eggs, pleasant, typical mild, free of strange smells.

Typical of eggs

 

IO-03-A01

 

 

Physical-Chemical features:

Methods:

Whole Egg contents:     

100 %

- - - - - - -

Moisture:              

4 % (maximum)      

IO-03 A04 and IO-03 A Ext

Fat:

40 % (minimum)                                      

IO-03-A Ext

Ash:

4 % (maximum)

IO-03 A Ext

pH:                              

7,0 – 8,5                              

IO-03-A02 and  IO-03 A Ext

Density:                         

340 - 380 gr/cm3

IO-03-A05

Protein (N 6.25):  

44 % (minimum)

IO-03 A Ext

Cholesterol:                   

1600 mg. /100g.

IO-03 A Ext

GMO statement: The products and shell eggs reserved to produce are not genetic modified

Microbiology profile:

Methods:

SPS- Total Plate count (cfu/g):

<10.000

IO-02 A1 and IO-02 A Ext

BC  - Bacillus cereus:

<100

IO-02 A Ext

RCT- Coliform germs    (cfu/g):

30

IO-02 A01 and IO-02 A Ext

CSR- Clostridium perfringens:

<10

IO-02 A Ext

Salm- Salmonella spp.

Absence /25g

IO-02 A01 and IO-02 A Ext

M&Y- Mould and Yeast (cfu/g):

30

IO-02 A01 and IO-02 A Ext

E.Coli - Escherichia coli:

Absence /1g

IO-02 A01 and IO-02 A Ext

STA - Staphylococcus aureus :

Absence /1g

IO-02 A Ext

EE- Enterobacteriaces:

30 / 1g

IO-02 A Ext

SF - Streptococcus faecalis :

<100

IO-02 A Ext

Equivalence: 1 kg whole egg powder is equal to 90 shell eggs of approximately 55 gr.


Labeling and Package:

The product is packed in a carton box with an inner blue polybag. Package of 25 Kg, with visible label showing number of  lot, date of production, shelf life, storage.

Reconstitution- Usage:   1 part whole egg powder with 3 parts water.

Shelf life: 12 months since production date.

Application: Suitable for baked products ready meals, meat products, confectionary, dressing, mayonnaise


Storage: Keeping the box closed and in a cool dry place all the product characteristics maintains their full properties for 12 months since production date.  Dry and dark place, environmental temperature:  +5° to 30° C.


 

Product description: Egg Yolk Powder Standard pasteurized and spray dried

 

Process Description:

Product obtained from liquid egg yolk, as a result of the mechanical breakage of healthy, fresh and clean eggs. Filtered and homogenized, pasteurized at a minimum temperature of 63,5°C during 3,5 minutes and cooled at 3°C, to be send to the spray drier.

Organoleptic:

Method

Appearance:

Colour:

Smell:

Taste:

Homogeneous dry substance, pale yellow powder, without strange particles.

Pale orange, homogenous.

Natural odor, typical of eggs, pleasant, typical mild, free of strange smells.

Typical of eggs, adequate to essence of egg.

 

 

IO-03-A01

 

Physical-Chemical features:

Methods:

Egg yolk contents:     

100 %

- - - - - - -

Moisture:              

4 % (maximum)      

IO-03 A04 and IO-03 A Ext

Fat:

57 % (minimum)                                      

IO-03-A Ext

Ash:

4 % (maximum)

IO-03 A Ext

pH:                              

6,0 – 7,2                                 

IO-03-A02 and  IO-03 A Ext

Density:                         

300 - 380 gr/cm3

IO-03-A05

Protein (N 6.25):  

30 % (minimum)

IO-03 A Ext

Cholesterol:                  

2900 mg. /100g.

IO-03 A Ext

GMO statement: The products and shell eggs reserved to produce are not genetic modified

Microbiology profile:

Methods:

SPS- Total Plate count (cfu/g):

<10.000

IO-02 A1 and IO-02 A Ext

BC  - Bacillus cereus:

<100

IO-02 A Ext

RCT- Coliform germs    (cfu/g):

30

IO-02 A01 and IO-02 A Ext

CSR- Clostridium perfringens:

<10

IO-02 A Ext

Salm- Salmonella spp.

Absence /25g

IO-02 A01 and IO-02 A Ext

M&Y- Mould and Yeast (cfu/g):

30

IO-02 A01 and IO-02 A Ext

E.Coli - Escherichia coli:

Absence /1g

IO-02 A01 and IO-02 A Ext

STA - Staphylococcus aureus :

Absence /1g

IO-02 A Ext

EE- Enterobacteriaces:

30 / 1g

IO-02 A Ext

SF - Streptococcus faecalis :

<100

IO-02 A Ext

Equivalence: 1 kg egg yolk powder is equivalent to about 125 yolks.                                                                                     


Labeling and Package:

The product is packed in a carton box with an inner blue polybag. Package of 25 Kg, with visible label showing number of  lot, date of production, shelf life, storage.

Reconstitution- Usage: 1 weight proportion of egg yolk powder with 1.25 weight proportions of water.

Shelf life: 12 months since production date

Application: Mayonnaise, Ice cream, Nougat, Bakery, Pasta

Storage: Dry and dark place from +5 to 30°C, moisture ≤ 75 %.





















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Except for russia, our quotes do not include local certification cost at the destination countries.