Bakels Actiwhite

Bakels Actiwhite is a high-class meringue powder prepared from dried hen albumin for the production of all types of meringue and royal icing. It is a powdered product, manufactured from treated fresh hen egg white, for the production of top quality meringues.

Ingredient Name: Meringue Powder

Physical Form: Powder, Solid

Labeling Claims: Halal, Kosher

Certifications & Compliance: Halal, Kosher

Protein Content: 45.17 - 45.17 %

Technical Data Sheet

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name
Ingredient Origin
Ingredients
Sugar, Albumen
Technologies
Composition
Composition % Country of Origin
Egg Albumin Powder 50-55 The UK, France, Denmark, Germany, Ireland, Italy, Austria, Belgium, Cyprus, Czech Republic, Estonia, Finland, Greece, Luxembourg, Poland, Slovenia, Hungary, Latvia, Malta, Portugal, Spain, Lithuania, Netherlands, Slovakia, Sweden, Romania, Bulgaria, Croatia
Sugar 35-40 The UK, Mauritius, Zambia, Mozambique
Stabilizers: E466 Sodium Carboxymethylcellu lose, E412 Guar Gum 5-10 France, China, India
Acidity Regulator: E330 Citric Acid 1-5 China, Colombia

Features & Benefits

Labeling Claims

Applications & Uses

Food & Nutrition Applications
Intended Use

In Actiwhite, the moisture attracting protein has been eliminated, therefore helping to ensure that the end product:

  • Eats crisp and dry.
  • Remains snowy white in color.
  • Is easy to cut and handle without breakage.

Properties

Physical Form
Appearance
Yellow powder
Flavor
Neutral
Microbiological Values
ValueUnitsTest Method / Conditions
E. colimax. 10cfu/g
B. cereusmax. 100cfu/g
C. perfringensmax. 10cfu/g
Coliformsmax. 10 000cfu/g
Mouldsmax. 10 0000cfu/g
Staphylococcusmax. 20cfu/g
TMAmax. 1 000 000cfu/g
Yeastmax. 100 000cfu/g
Nutritional Information
ValueUnitsTest Method / Conditions
Available Carbohydrate40.22g/100g
Carbohydrate (of which Sugars)40.22g/100g
Energy350kcal/100g
Fat0.02g/100g
Fat (of which Saturates)0.01g/100g
Fibre4.22g/100g
Protein45.17g/100g
Salt0.84g/100g

Regulatory & Compliance

Certifications & Compliance

Technical Details & Test Data

Sample Formulation Group 1
Ingredient KG
Actiwhite 0.100
Water 1.000
Sugar 2.000
Total Weight 3.100
  1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
  2. For a light meringue, add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
  3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
  4. Dry the meringues at low temperature, approximately 100°C-120°C (210°F250°F).
Food Intolerance Data
  Present in Formulation Present on Line Present on Site
Peanuts No No No
Tree Nuts No No No
Sesame Seeds No No No
Milk (Including lactose) No Yes Yes
Eggs Yes Yes Yes
Fish No No No
Crustaceans & Shellfish No No No
Soya No Yes Yes
Cereals containing Gluten No Yes Yes
Celery No No No
Mustard No No No
Lupin No No No
Sulfur dioxide and sulphites >10mg/kg No No No
GM labeling required No No No
Suitable for Vegans & Vegetarians Suitable for vegetarians Not suitable for vegans Suitable for vegetarians Not suitable for vegans Suitable for vegetarians Not suitable for vegans

Regulation (EC) No. 1272/2008 CLP: Not Classified

Packaging & Availability

Packaging Type
Packaging Information
  • 2kg net in food grade lined plastic pail with lid
  • 10kg net in a food grade polythene bag
  • Palletisation: 50
  • Size:5 x 2KG
  • Type: Lined carton

Storage & Handling

Shelf Life and Storage
  • Cool and dry conditions
  • 360 days
  • 270 days at ambient (5 - 25°C)