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FRANCE CULINAIRE DEVELOPPEMENT NON RISING EGG WHITE

France Culinaire Developpement Non Rising Egg White powder is a functional system mainly used in canning products, salted meats, charcuterie and various industries. Characteristic egg white flavor and off-white color. It is available in powder form. It is a Binding agent.

Ingredient Name: Egg Albumen

Functions: Binder

Physical Form: Powder, Solid

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Ingredient Origin
    Food Ingredients Functions
    Technologies

    Applications & Uses

    Food & Nutrition Applications
    Dosage

    1 kg of liquid egg white = 875 g of water and 125 g of powder.
    1 kg of egg white powder = approximately 250 egg whites.

    Properties

    Physical Form