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OVODAN Hen Whole Egg Powder, Barn, 33% Glucose (395 - 3534)

1 of 45 products in this brand
OVODAN Hen Whole Egg Powder, Barn, 33% Glucose (395 - 3534), is sourced from barn eggs and enriched with 33% glucose. Tailored for bakeries, it's specifically designed for incorporation into biscuits, cakes, and similar baked goods. Presenting a yellowish powdered structure, it maintains the natural odor and taste inherent to hen egg matter, devoid of any foreign attributes. Additionally, it meets standards for GMOs and allergens, ensuring suitability and quality for diverse culinary applications within the baking industry.

Ingredient Name: Egg Powder, Sweetened

Physical Form: Powder

Labeling Claims: Halal, Kosher, Natural

Certifications & Compliance: BRC Certified, Halal, Kosher, SMETA

Features: Pasteurized, Solubilizing, Spray Dried

Protein Content: 32.2 - 32.2 %

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Egg Powder, Sweetened

    Ingredient Origin

    Animal Origin

    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Whole Foods, Extracts & Premixes

    Egg Products & Extracts

    Features & Benefits

    Labeling Claims

    Halal,

    Kosher,

    Natural

    Food Ingredients Features

    Pasteurized,

    Solubilizing,

    Spray Dried

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Bakery

    Food & Nutrition Applications

    Biscuits,

    Cakes,

    Sponge Cakes

    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
    ValueUnitsTest Method / Conditions
    pH Value6.0 - 8.0—Electrochemical (25% solution)
    Moisture Contentmax. 5.0%EN ISO 5537***
    Sugar Content*32 - 35%calculated
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total Plate Countmax. 10.000cfu / gDIN EN ISO 4833-1
    Enterobacteriaceaemax. 10cfu / gDIN ISO 21528-2
    SalmonellaNot detectable/250 gDIN EN ISO 6579-1***
    Staphylococcus aureusmax. 10cfu / gDIN EN ISO 6888-1
    Nutritional Information
    ValueUnitsTest Method / Conditions
    Energy527kcal /100g—
    Protein Content32.2g/100g—
    Carbohydrate33.4g/100g—
    Sugar Content33.4g/100g—
    Fat Content29.4g/100g—
    Saturated Fatty Acids 10.1g/100g—
    Dietary Fibresmax. 0.1g/100g—
    Salt Content**0.8g/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 200 ml of water correspond to approx. 270 g fresh whole hen eggs (approx. 4,5 shell eggs) and 33 g of glucose syrup.
    • The technical process of manufacturing OVODAN egg products includes the following stages: Shell eggs breaking, liquid eggs filtering and clarifying, mixing, pasteurizing and drying, sieving and metal detection, packaging and storing.
    • Ingredients: Hen egg powder from Barn shell eggs. (Can also contain eggs from Free Range eggs), glucose and Citric acid.

    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

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