OVODAN Hen Egg Albumen Powder (280 B - 2543)

Identification & Functionality

Ingredient Name

Egg Albumin Powder

Ingredient Origin

Animal Origin

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Egg Products & Extracts

Features & Benefits

Labeling Claims

GMO-free,

Halal,

Kosher,

Natural

Food Ingredients Features

High Gel Strength,

Improved Water Binding,

Pasteurized,

Solubilizing,

Spray Dried

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery,

Meat Substitutes,

Meat, Poultry & Seafood

Food & Nutrition Applications

Meat Substitutes,

Minced Meats,

Sausage,

Surimi

Properties

Physical Form

Powder

Solubility

Water Soluble

Appearance

Powder structure

Odor

Natural, characteristic for hen egg matter, without foreign odors

Taste

Natural, characteristic for hen egg matter, without foreign tastes

Physico-Chemical Properties

	Value	Units	Test Method / Conditions
pH Value	6.0 - 8.0	—	Electrochemical (10% solution)
Moisture Content	max. 8.0	%	EN ISO 5537***
Gel-Strength	min. 400	g/cm²	OVODAN (12,5% solution)
Protein Content*	min. 80.0	%	DIN 10334

Microbiological Values

	Value	Units	Test Method / Conditions
Total Plate Count	max. 5.000	cfu / g	DIN EN ISO 4833-1
Enterobacteriaceae	max. 10	cfu / g	DIN ISO 21528-2
Salmonella	Not detectable	/250 g	DIN EN ISO 6579-1***
Staphylococcus aureus	max. 10	cfu / g	DIN EN ISO 6888-1

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	357	kcal /100g	—
Protein Content	84.1	g/100g	—
Carbohydrate	4.5	g/100g	—
Sugar Content	0.0	g/100g	—
Fat Content	max. 0.1	g/100g	—
Saturated Fatty Acids	max. 0.1	g/100g	—
Dietary Fibres	max. 0.1	g/100g	—
Sodium Content**	3.3	g/100g	—

Note

• * Based on random sampling
• ** Based on natively occurring sodium x 2,5
• *** or alternative method with identical result

Regulatory & Compliance

Certifications & Compliance

BRC Certified,

Halal,

Kosher,

SMETA

Technical Details & Test Data

Technical Process

• 100 g of powder dissolved in 700 ml of water correspond to approx. 800 g fresh hen egg whites (approx. 25 shell eggs).
• The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, fermentation, drying, pasteurizing, sieving & packing, metal detection and storing.
• Ingredients: Hen Egg Albumen from Free Range shell eggs.

Packaging & Availability

Packaging Type

Bags

Packaging Information

20/25 kg cardboard/bags with PE-inner liner or customized.

Storage & Handling

Shelf Life

24 Months

Storage and Shelf Life Information

• 24 months in non-condensing atmosphere at ambient temperatures (15-25°C).
• Alternative storage conditions may affect shelf-life.