Egg Albumen Powder


    ApplicationsSurimi, fish cakes, sausages, frozen hamburgers, breaded products, potato croquettes, batters, noodle fillings, health and diet foods, pet foods, wine and spirit clarification, and applications where a strong gelling and or very light odour and taste is desirable.


    HumidityMax 8 %
    Colourcreamy White
    OdourBland, typical
    pH6.5 (+/-1.0)
    Gel StrengthMin 300 g
    Reducing SugarsMax 0.1 %
    ProteinMin 80 %


    ColiformsMax 10 /g
    Total plate countMax 5000 /g
    YeastsMax 10 /g
    MouldsMax 10 /g
    SalmonellaNegative in 50g

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Mon 25 July 2011 (660)

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