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Месяц | Минимальная цена | Макс. стоимость |
---|---|---|
Aug-19-2025 | 4.73 $* | 4.49 $* |
Jul-19-2025 | 3.84 $* | 3.45 $* |
Jun-19-2025 | 4.3 $* | 4.66 $* |
May-19-2025 | 4.16 $* | 4.2 $* |
Apr-19-2025 | 3.16 $* | 3.9 $* |
Mar-19-2025 | 4.74 $* | 4.67 $* |
Feb-19-2025 | 4.42 $* | 4.95 $* |
Jan-19-2025 | 4.61 $* | 4.29 $* |
High Gel Egg White Powder is a light yellow powder that has a normal egg odor and no impurities. It has good emulsification, gelling, whipping, and water retention properties.
This product adds nutrition, elasticity, taste, and a longer shelf life to meat products, minced fish products, and flour made products.
Packaging: Cardboard box with inliner, fit for food, 5 - 25 kg net weight per box Big bags 1000 kg
Storage and transport conditions: Storage and transport dry between 15 and 25 °C. Do not refrigerate!
Shelf life: 36 months after production when kept at 15 to 25 °C in unopened packaging
100% pure Egg white powder
Semi-finished product for use in foodstuff
Cardboard box with inliner, fit for food, 25 kg net weight, 20 or 24 boxes on euro pallet.
Storage and transport dry between 15 and 25 °C. Do not refrigerate!
36 months after production when kept at 15 to 25 °C in unopened packaging
Egg White. All Wulro products contain egg, no other allergen present.
This product is free from genetically modified organisms, according to (EG) 1829/2003 / 1830/2003.
This product is not irradiated.
Eggs
EU (mainly NL, BE, DU)
Organoleptic characteristics:
Appearance / Colour : Powderstructure, yellow
Odour / taste : Slightly salted, without foreign odours and tastes.
Chemical / Physical characteristics:
pH : 5.7 – 7.0
Moisture : ≤ 5 %
Microbiological characteristics:
Micro-organism
| Max Value
| Method
|
Total Plate Count
| < 10.000 cfu / g
|
|
Enterobacteriaceae
| < 10 cfu / g
|
|
Salmonella
| Absent in 25 g product
|
|
Staphylococcus Aureus
| Absent in 1 g product
|
|
Yeast and Moulds
| < 10 cfu / g
|
|
Nutritional value per 100 g
|
| |
Source: USDA revised May,2016
| ||
Energy
| 597
| kcal
|
Protein
| 29.3
| g
|
Carbohydrates
| 4,4
| g
|
-of which sugars
| 4,0
| g
|
Fat
| 51.4
| g
|
-of which saturated
| 17,6
| g
|
-mono unsaturated
| 20.4
| g
|
-poly unsaturated
| 9.0
| g
|
Cholesterol
| 2000 –
| 2100 mg
|
Sodium
| 3.3
| g
|
Packaging:
Cardboard box with food grade blue inliner, 5 - 25 kg net weight per box orBig bags 1000 kg
Storage and transport conditions:
Storage and transport dry between 15 and 25 °C. Do not refrigerate!
Shelf life:
24 months after production in non-condensing atmosphere at ambient temperatures (15 - 25
°C) in unopenedpackaging.
Alternative storage conditions may effect shelf-life.
Agreements on certificates
Attached to freightpapers : certificate of conformity
Allergens: Egg, All DEPS products containegg, no other allergen present.
GMO
This product is free from genetically modified organisms, according to (EG) 1829/2003 / 1830/2003.
Irradiation
This product is not irradiated.
DEPS Dutch Egg Powder Solutions delivers egg products according to EG regulation 1881/2006 (setting maximum levels for certain contaminants in foodstuffs) and EG 1999-74- EC (minimumstandards for protection of laying hens).
DEPS Dutch Egg Powder Solutions meets the requirements of national and EU regulations and guidelines as well as the standards of the CODEX ALIMENTARIUS.
DEPS, Dutch Egg Powder Solutions BV is BRC, Skal ( organic products), KAT certified, on requestwe can produce Kosher and Halal certified products.
DEPS, Dutch Egg Powder Solutions BV is registered underno. EEG NL 80040 EP
Values above are based on literature, calculations and analysis. Variations may occur since eggs are natural products. All information and data given in this specification are based on our latestknowledge and do not release the user from his obligation to carry out all analysis required by the respective legislation. This specification has been issued technically and valid without a signature.
Used in a lot of readymade Boilies, Whole Egg Powder can be used a direct replacement for liquid egg, important when producing large volumes of Hook baits & Pop-Ups, this powder will maintain good structure and firmness within the makeup of the above.
Use up to 25% of your total mix dependent on other ingredients used. Consideration needs to be given to the high fat content of Whole Egg powder.
Typical Analysis
Analytical Criteria
|
Approximate Analytical Values
|
Purity
| 100% Egg
|
Oil (Procedure B) %
| 38 - 42
|
Protein %
| 46 - 50
|
Ash %
| 3 - 5
|
Moisture %
| 3.5 – 5.5
|
Insects
| Free from insects, other pests and evidence of their presence
|
Foreign Material (metal, plastic, etc)
| None
|
Salmonella
| Absent
|
Enterobacteriaceae (cfu/g)
| <10
|
Smell
| Characteristic egg
|
Colour
| Yellow/Cream powder or Pellet
|
Density g/l
| 570 – 690
|
Digestible protein (pepsin 0.02%) %
| >92
|
Shelf Life
| 12 Months, store in cool dry conditions
|
Country of Origin
| European Union
|
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