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Ovobel Foods Limited proudly introduces Egg Albumen Powder (EAP), a premium product meticulously tailored to meet the distinct requirements of special bakery and confectionery recipes, the fish industry, the meat industry, and food supplements. This versatile product is available in three grades: standard, hi-gel, and hi-whip, offering unparalleled flexibility for a variety of applications.
Crafted through a meticulous process, EAP begins with the breaking and separation of fresh eggs using high-speed machines. Glucose removal is achieved through yeast fermentation, followed by spray drying and hot room pasteurization. The careful separation process ensures the removal of egg yolk, considered a contaminant for whipping and gel-strength properties, while also meticulously filtering out eggshell particles and membranes. EAP stands as a fully pasteurized product, free from all normal pathogens. The comprehensive glucose removal ensures product stability, even when stored under room temperature conditions.
Customization options are available, allowing for the inclusion of sugar or salt based on customer preferences
| PRODUCT | Moisture | Fat | Protein | pH | Salmonella | Total Plate Count | Coliforms | Moulds & Yeast |
| Whole Egg Powder (W11) | 8% Max | 0.2% Min | 78.0% Min | 6.5-8.0 | Negative/25g | <10,000/g | <10/g | <10/g |