Dried pasteurized albumen
Ingredients: Edible chicken egg albumen
Replacement ratio: 1 kg of pasteurized dry albumen with high gelatinization is equivalent to 310-316 fresh egg whites.
Production process: Pasteurised albumen powder with high gelatin content is obtained by dividing whole egg into white and yolk. Then albumen is filtered, fermented, dried, packed and pasteurised.
Packaging: Dried fermented pasteurized albumen is packed into 25 kg corrugated boxes with PE liner.