Parmovo High-Gel Egg White Powder

Identification & Functionality

Ingredient Name

Egg Whites, Dried

Ingredient Origin

Animal Origin

Food Ingredients Functions

Binder

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Binders & Disintegrants

Food Ingredients — Whole Foods, Extracts & Premixes

Egg Products & Extracts

Features & Benefits

Labeling Claims

GMO-free,

Halal,

Kosher,

Organic

Food Ingredients Features

Color Stability,

Enhanced Shelf Life,

Good Color Retention,

High Protein Content,

Long Shelf Life,

Low Fat,

Ovo-Lacto Vegetarian Suitable,

Spray Dried

Advantages of Egg White Powder

• Excellent binding ability with gel strength > 700g/cm?
• High protein value (> 82%)
• Very low fat (< 0.2%)
• Higher technological performance than liquid egg white
• No change in color and smellin thefinal products
• Longer shelf-life (24 months)
• Easy storage in dry, ambient temperature condition
• GMO-free

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery,

Meat, Poultry & Seafood

Food & Nutrition Applications

Cured Meats,

Surimi

Applications

Dissolve 100g of egg white powder in 700g of water to obtain approximately 800g of liquid egg white (approximately 25 eggs) Suitable use for texture improvement in:

• Surimi
• Meat
• Ovo-lacto vegetarian
• Confectionery
• Rakor

Properties

Physical Form

Powder,

Solid

Regulatory & Compliance

Certifications & Compliance

BRC Certified,

Halal,

ISO 9001,

Kosher,

Organic Certified

Certificates

• ISO 9001
• Kosher
• Halal
• Organic
• BRC (Grade A)