Dried pasteurized albumen
Composition: Edible chicken egg albumen
Replacement ratio: 1kg of high-foaming pasteurized albumen is equivalent to 310-316 fresh egg whites.
Production process: Dry albumen pasteurized with high foam is obtained by separating the whole egg into white and yolk, then the liquid protein is filtered, fermented, dried, packed and pasteurized.
Packaging: Dry albumen pasteurized with high foam is packed into 25 kg corrugated box with a plastic liner.