Manufacturer of {Desugared spray dried hen egg albumen powder} Globally- Taj Agro India
What is Egg Albumen Powder?
Dried Egg Albumen replaces fresh egg white (albumen) in foods ranging from angel food cakes to high protein bars to fish cakes and sausages.
Egg albumen is a very efficient protein, forming a complex structural support when mixed with other ingredients.
How do we process Egg Albumen Powder?
As it is heated, the egg albumen structure coagulates, creating rigidity in the product. This is called gel strength, and is a measurement of albumen’s binding capacity.
When albumen is beaten, its volume increases by six to eight times. Eventually it stiffens and forms soft peaks. The air bubbles trapped in the liquid become smaller and smaller and the liquid loses its flow of properties – the energy transferred to the egg white causes it to coagulate and create the structure of the whipped egg albumen.
Acting as a natural leavener, egg albumen is the key to angel food cake and meringues.
When beaten egg albumen is incorporated into a batter, it serves as a structural web. In the oven, the trapped air expands until the egg white coagulates and the structure is fixed.
Egg albumen is recognised as an excellent natural source of protein, containing all the essential amino acids. It is used as a food supplement, on its own or blended with other nutritional components.
The Albumen Powder is supplied in 20kg corrugated cartons, with plastic-liners.
DESUGARED SPRAY DRIED HEN EGG ALBUMEN POWDER
NUTRITION INFORMATION OF EGG ALBUMEN POWDER
| Content | Per 100 grams |
| Sodium | 1,070 Per 100 grams |
| Energy | 341 Calories |
| 1,427 Kilojoules | |
| Protein | 81 % |
| Fat | 0.2 % |
| Carbohydrates | 2.9 % |
| Cholesterol | 7 Milligram |
| Potassium | 802 milligrams |
ANALYSIS REPORT- NUTRITIONAL FACTS:
| TEST | ANALYSIS | METHOD |
| COLIFORM | 10 CFU/G MAX | AAFC |
| STANDARD PLATE COUNT | 10,000 CFU/G MAX | MFHPB-18 |
| YEAST | 10 CFU/G MAX | MFHPB-22 |
| MOLD | 10 CFU/G MAX | MFHPB-22 |
| SALMONELLA | NEGATIVE/375 G | MFO-6 |
| STAPHYLOCOCCUS AUREUS | NEGATIVE / 11 G | MFHPB-21 |
| ORGANOLEPTIC | NORMAL | AAFC |
| MOISTURE / SOLIDS | 8.0 % MAX | AAFC |
| PH | 6.5-8.0 | AAFC |
| GEL | 350 G CM2 MIN. | |
| GRANULATION | 99.7% THRU 150 | |
| MICRON SCREEN | SIEVE | |
| CFU- | COLONY FORMING UNITS |
Taj Agro has capacity to formulate and develop various kinds of egg-based mixes for bakery products, cake premix powder, and to support Hotel and Confectionery Industry.
| DESUGARED SPRAY DRIED HEN EGG ALBUMEN POWDER {Detail Analysis Report } |
| TECHNICAL SPECIFICATION | IN HOUSE ANALYSIS | |||
| PHYSICO CHEMICAL | ||||
| Taste & Odour | Normal | Normal | ||
| Color | Normal | Normal | ||
| Granulation | Pass through | Mesh | 80 No | 80 No |
| Moisture | % | Max. | 8.0 | 5.96 |
| pH | 7.0-8.0 | 7.20 | ||
| Fat | % | Max. | 0.40 | 0.19 |
| Protein | % | Min. | 78.0 | 83.55 |
| Ash | % | Max. | 6.0 | 5.88 |
| Whip | Cm | Min. | 13.0 | 13.60 |
| Microbiological | ||||
| Standard plate count | cfu/g | Max. | 5000 | 600 |
| Enterobacteriaceae count | cfu/g | Max. | 10 | LT 10 |
| E.coli | /g | — | Negative | Negative |
| Salmonella | /25 g | — | Absent | Absent |
| Staph. aureus (coagulase + ve) | /g | — | Negative | Negative |
| Yeast & Mold count | cfu/g | 10 | LT 10 | |
| Store at cool and dry place. Note: LT – Less Than |
Egg Albumen Powder Application:
1 kg of Egg Albumen powder is equivalent of 250 shell eggs
Egg Albumen manufactured 100% from Hen shell eggs
- Egg Powder can add into cakes, biscuits, and bread then improve nutritional
value of the products, and increase the volume and softness, improve food avor. - Egg Powder after mixing with the dough,it can make the dough has higher
ability of gas containing. - Egg Powder add into the baked goods, and make the food surface colorful and beautiful.
- Egg Powder as a kind of natural emulsifier for the cold food, it can increase the
cohesiveness of fat,and improve the conformality of the cold food. - Egg Powder can as the ingredients of avoring.
- Egg Albumen powder is specially developed for use in curing, delicatessen, preserves, pasta, batter mixes, fish products (surimi), ham and sausage industries, Food Industry, Pharma Industry, Bakery, hotels, Resturants etc
Reconstitution: To obtain 1 kg add 125g of powder and 875g of water
Taj Agro International manufacturing unit is certified to make quality egg products.
Packing, Storage and Shelf Life : 20 kg BOPP bags/ Carton/ Paper drums with lock facility as per export standards
Quantity per pallet : 200 KG
Temperature of 15-20°C
Shelf life of 24 months
Quality Guarantee:
Taj Agro Products comply with the quality standards required by Export Inspection Agency (EIA), (Government of
India), FSSAI, APEDA Approved and a Star Export House holder; Recognized by Government of India.
What is the minimum order quantity?
For Individual Customer: 1 KG to 200 KG
For Industrial Purchase: 2000 KG is our standard batch quantity
For more product info write to us:
Email : custcare@tajagro.com