We understand that the needs of our customers are different in each market.
Thatâ??s why we launched new egg products line OVOMIX, which is tailor-made to meet
specific needs of our customers. Under OVOMIX product line we offer product mixes
for different food sectors, like special mix for mayonnaise producers - Mayomix.
Botanical Name - Quercus Infectoria
Common Name - Oak Tree Fruit
Other Name - Manjakani, Majuphal
Part Used - Dried Fruits
Uses - Textile Dyeing,Ayurvedic Anti-Bacterial And For Wound Healing
natural products characterized as the plant-insect symbiont. They are formed as the pathological excrescence on the young branches or twigs of plants as a result of the insect attack and deposition of the eggs. Gallnut has been used by both Western and Eastern cultures as a traditional medicine for various body disorders as an astringent in painful haemorrhoids and antiphlogistic for the inflammatory condition. The gallnuts are said to find extensive application in tanning, dyeing, mordanting and in the manufacture of ink. When used on its own gallnut extract produces beiges on wool, cotton, silk. With an iron after-bath, the colour changes to grey and black. This extract can also be used to sadden other colours. Gallnut extract is also very useful for the mordanting effect of tannic.
Egg powder is made from egg liquid by spray drying, without adding any additives. It is in powder or loose block shape, and can be divided into whole egg powder, egg yolk powder and egg white powder.
Sensory index
State, color and light yellow to golden yellow powder easy to loosen
Normal smell Normal smell of whole egg powder, no odor
Total number of colonies/g â?¤ 4000
Coliform group/g â?¤ 30
Salmonella shall not be detected
Molds and yeasts/g â?¤ 10
1. Easy to store
The shelf life of egg powder can reach 2 years at 20 â??.
2. Convenient transportation
As egg powder is the dry material obtained from dehydration and drying of eggs, it is smaller and easier to transport.
3. Safety and health
Egg powder is pasteurized and sprayed at high temperature to kill salmonella and other pathogenic bacteria, making it safer and healthier to use.
4. Easy to use
Egg powder does not need to be stored at low temperature. It can be prepared randomly according to the dosage, avoiding waste and pollution in the process of egg cracking. It is more convenient to use.
Monoammonium Phosphate, E342, CAS no.7722-76-1, also known as Ammonium dihydrogen phosphate, a salt of phosphoric acid manufactured through chemical synthesis, ammonia and phosphoric acid as raw materials. Properties: white crystalline powder, soluble in water. Monoammonium Phosphate (Food Grade) is used in food as a pH control agent, buffering agent, acidulate, and nutrient source. Also in bread and dough, dry powder beverages, eggs, isotonic beverages, mineral supplements, starter cultures and yeast cultures.
As an experienced Monoammonium Phosphate manufacturer and supplier, we has been supplying and exporting Monoammonium Phosphate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Monoammonium Phosphate Specification
No. standard name industrial grade food grade
1 Main content(as NH4H2PO4)% 99.0 99.0
2 Phosphorus pent-oxide(as P2O5)% 61.0 61.0
3 Nitrogen(as N)% 11.8 11.8
4 PH value 4.4-4.8 4.4-4.8
5 Moisture% 0.2 0.2
6 Heavy metal(as Pb)% 0.001
7 Arsenic(As)% 0.0003
8 Fluoride(as F)% 0.005
9 Water insoluble % 0.10 0.10
-Egg White Powder
-Whole Egg Powder
-Egg Yolk Powder
About Egg white powder
Egg white powder is made of pure egg white. It has the characteristics of desugarization, deodorization and quick dissolution. At the same time, it has good features, such as gel , foam ability, water retention. Thus it is widely used in many industries such as meat, surimi product products, bakery products, flour products and candy products etc. In addition, it is also widely used in textile, industries etc.
The Function of Egg White Powder
Egg White Powder is the high-quality food with balanced nutrition and the good food additive. It has the properties of emulsification, gelatination, foamability and water retention etc. It is applicable to all food products involved eggs as raw material, such as the pastry, biscuit, chicken essence, instant noodle, ice cream, salad sauce, noodle, drinks and pet food etc.
Applications Of Egg White Powder
1. Egg White Powder can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor.
2. Egg White Powder after mixing with the dough, it can make the dough has higher ability of gas containing.
3. Egg White Powder add into the baked goods, and make the food surface colorful and beautiful.
4. Egg White Powder as a kind of natural emulsifier for the cold food, it can increase the cohesiveness of fat, and improve the conformity of the cold food.
5. Egg White Powder can as the ingredients of flavoring.
Egg White Powder
Egg powder is made by selecting, washing, disinfecting, spraying, drying, beating, separating, filtering, homogenizing, pasteurizing, spray drying, and sieving fresh eggs from the company's dedicated green chicken farm.
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 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.
Supplier: Rice, vibrant vegetables, and luscious fruits, all cultivated with care and dedication, aromatic spices, farm fresh eggs and top quality fish, beef, and mutton, wholesome grains and nutritious dry fruits
