- Fish skin contains collagen, a protein that is used in, for example, cosmetics to increase skin elasticity and strength. Moreover, fish skin contains many minerals such as protein, unsaturated fatty acids, sulfur, choline, lecithin and calcium.
+ Choline enhances memory.
+ Lecithin has the effect of protecting the liver, promoting the nervous system and developing the brain.
+ Unsaturated fatty acids are effective in the prevention and treatment of atherosclerosis, high cholesterol, high blood pressure and cardiovascular disease.
Make from 100% natural ingredients: Pangasius fish skin, salted egg, curry leaves, chili,...
Fish skin contains collagen, a protein that is used in, for example, cosmetics to increase skin elasticity and strength. Moreover, fish skin contains many minerals such as protein, unsaturated fatty acids, sulfur, choline, lecithin and calcium.
Place of Origin: Vietnam
Type: Seafood Snacks
Texture: Crispy
Taste: No spices, cheese taste, salted egg cheese, salted egg, chili salted egg
Protein: 70-80%
Size: 100g/200g/500g/ 1000g (Or as customer's request)
Moisture: 10%-15% max
Shelf Life: 12 months
Impurity: 0.5% max
MOQ: 100kg
A. Description of Goods :
Frozen Cat Fish Egg
Daily catch rawmaterial from fisherman
Processing frozen on land
Quality : Grade A
Gross weight : 1,1 kg
Nett weight : 1 kg
Packaging : plastic bag transparent or carton
No chemicals added
Natural smell
B. Size and Price :
S, M, L, XL, XXL, XXXL
Price can be adjusted, depend on the market when loading
C. Terms of Payment :
T/T Bank : Allowed
Down Payment : Allowed
D. Term of Shipment :
Port of Loading : Any port of Indonesia
Port of Destination : Any port
Partial Shipment : Allowed
Transshipment : Allowed
F. Documents required:
Bill of Lading
Hazard Analisys and Critical Control Point
Health Certificate
Certified of Origin
Invoice
Packing List
Grade : AA, A, or B (market dependent)
Weight Classes : Small (43 - 53 g), Medium (53 - 63 g), Large (63 - 73 g), Extra Large (>73 g)
Shell Condition : Clean, intact, crack-free
Yolk Firm, centered, bright yellow to orange
Albumen : Clear, firm
Storage Temperature : 0 - 7C
Shelf Life : 30 - 45 days under refrigeration
Export-grade egg powder and other food ingredients from approved Indian suppliers, with quality certificates and export documentation.
We supply egg powder and other food ingredients from approved Indian manufacturers. All products meet applicable quality and food safety standards and we can provide quality certificates, test reports, and origin details as required by your market. We ensure consistency and traceability from source to shipment.
Our team handles export documentation, compliance, and logistics so you receive products that align with your specifications and destination regulations. Velora Traders is committed to transparency in sourcing and delivery. Ideal for food manufacturers, distributors, and buyers seeking reliable Indian food ingredients with full documentation and compliance support.
Product Egg Powder
Types Whole Egg Powder / Egg White Powder / Egg Yolk Powder
Processing Method Spray dried / Freeze dried
Color Light yellow (whole), white (albumen), deep yellow (yolk)
Form Fine powder
Taste & Odor Natural egg taste, free from off-odors
Shelf Life 12-24 months
Our product is packed in industrial grade packages that are recyclable and provide protection to the products from physical and chemical damage. Additionally, the product is properly labeled to provide information. We keep a record of the shipping arrangements we offer so as to increases our efficiency and gains the trust of the customers.
Packing size : (canned) n.w.g.w. (kg) per carton no. Of carton (1x20â?? fcl) quail eggs in brine in water 24x425 g 300x407 (15 oz) lacquer canned n.w. 10.20 g.w. 10.50 1500 cartons without pallet
Details :
Ingredient list - quail eggs, water, citric acid and salt
Net weight - 15 ozs (425 g)
Drained weight - 7 ozs (200 g)
Vacuum - 4.5 inhg 4.2 mm
Head space - natural
Color - natural
Taste - no
Flavor - objectionable
Odor - no
Texture - objectionable reasonable firm
Export dimension - 23.0x30.0x23.0 cm
Shipping condition - ship as ambient temperature (dry container)
Storage condition - at ambient temperature (not more than 35oc)
Shelf life - 3 years from manufacturer date
Western Agro Impex offers consistent, ready-to-use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.
Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.
Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.
Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.
Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.
Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.
Made from whole eggs, including both yolk and white.
Egg powder is a dehydrated form of eggs produced through advanced spray-drying or freeze-drying techniques. This process preserves most of the nutritional benefits found in fresh eggs while significantly extending shelf life and simplifying storage requirements. Due to its lightweight and non-perishable nature, egg powder is highly valued for its convenience and versatility. It is widely used across various food industries, including baking, food processing, and confectionery, where it offers consistent quality and easy handling. Additionally, egg powder reduces the risk of contamination and spoilage, making it an ideal ingredient for large-scale and long-term food production.
Production Process
Breaking & Filtering : Eggs are cracked, shells are removed, and the liquid is filtered for purity.
Pasteurization : Liquid eggs are heat-treated to kill bacteria while retaining nutrition.
Drying : Spray-drying or freeze-drying removes moisture to produce egg powder.
Packaging : Powder is sealed in airtight containers to protect from moisture and contamination.
Made from egg whites, high in protein and low in fat.
Egg powder is a dehydrated form of eggs produced through advanced spray-drying or freeze-drying techniques. This process preserves most of the nutritional benefits found in fresh eggs while significantly extending shelf life and simplifying storage requirements. Due to its lightweight and non-perishable nature, egg powder is highly valued for its convenience and versatility. It is widely used across various food industries, including baking, food processing, and confectionery, where it offers consistent quality and easy handling. Additionally, egg powder reduces the risk of contamination and spoilage, making it an ideal ingredient for large-scale and long-term food production.
Production Process
Breaking & Filtering : Eggs are cracked, shells are removed, and the liquid is filtered for purity.
Pasteurization : Liquid eggs are heat-treated to kill bacteria while retaining nutrition.
Drying : Spray-drying or freeze-drying removes moisture to produce egg powder.
Packaging : Powder is sealed in airtight containers to protect from moisture and contamination.
Contains both yolk and white, similar to a beaten whole egg.
Western Agro Impex offers consistent ready to use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.
Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.
Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.
Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.
Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.
Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.
Contains only the yolk, rich in fats and emulsifying properties.
Egg powder is a dehydrated form of eggs produced through advanced spray-drying or freeze-drying techniques. This process preserves most of the nutritional benefits found in fresh eggs while significantly extending shelf life and simplifying storage requirements. Due to its lightweight and non-perishable nature, egg powder is highly valued for its convenience and versatility. It is widely used across various food industries, including baking, food processing, and confectionery, where it offers consistent quality and easy handling. Additionally, egg powder reduces the risk of contamination and spoilage, making it an ideal ingredient for large-scale and long-term food production.
Production Process
Breaking & Filtering : Eggs are cracked, shells are removed, and the liquid is filtered for purity.
Pasteurization : Liquid eggs are heat-treated to kill bacteria while retaining nutrition.
Drying : Spray-drying or freeze-drying removes moisture to produce egg powder.
Packaging : Powder is sealed in airtight containers to protect from moisture and contamination.
Pure yolk, packed with healthy fats and natural emulsifiers.
Western Agro Impex offers consistent ready to use liquid and frozen egg products. Liquid eggs are pasteurised to reduce potential bacteria, ensuring safe quality egg products.
Liquid egg refers to eggs that have been removed from their shells and processed into a liquid form. It is pasteurized for safety and comes in various forms, including whole liquid eggs, liquid egg whites, and liquid egg yolks. Liquid eggs are widely used in food service, industrial food production, and households due to their convenience, consistency, and reduced preparation time.
Production Process
Breaking & Separation : Eggs are cracked mechanically, and shells are removed.
Filtration & Mixing : Liquid egg is filtered to remove impurities and homogenized.
Pasteurization : Heated to kill pathogens (e.g., Salmonella) while preserving functionality.
Packaging : Packed in aseptic bags, cartons, or bulk containers for refrigeration.
