Heat Stable Hen Whole Egg Powder

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Product Name:	Pasteurized Spray Dried Heat stable Hen Whole Egg Powder
Ingredients:	Whole Egg Powder , Salt, Maltodextrin , Tri calcium phosphate
End Product Characteristics:	Physical, Biological, Chemical
	Parameter	Unit	Standard
	Appearance		Powder structure
	Colour		Yellowish
	Odour & taste		Natural, Characteristic for hen egg matter without foreign odours & tastes
	Mechanical impurities		Absent
	Fat	% Min	32.0
	pH	Range	6.0-8.0
	Moisture	% Max	4.0
	T.P.C	Max	5000/g
	Enterobacteriaceae	Max	10/g
	Salmonella		Negative/250g
	Staph. Aureus		Negative/g
Functionality:	The advantage of this product is its improved emulsifying abilities compared to standard whole egg powder. The amount of Whole egg powder in a full fat mayonnaise can be reduced with upto 20% compared to standard Whole egg powder. It is more heat stable product. A further advantage is the storage conditions, handling and shelf life of powder compared to normal Whole Egg Powder.
Product description:	Pasteurized and spray dried hen whole egg with salt and maltodextrin. 100g dissolved in 300g of water corresponds to 400 g fresh whole eggs (approx. 8 shell eggs) with 8 g of salt and 4 g of maltodextrin. 0.8% Tri calcium phosphate added.
Method of Preservation:	Pasteurization, maintain Low moisture content of the dried powder
Packaging Primary:	The product is packed with net weight of 20 kgs in HMHDPE bags placed in a 5 ply corrugated box by maintaining positive pressure in the room
Packaging -Shipping:	The plastic bags are knotted and placed in corrugated box. The box is sealed with BOPP tape in all directions
Storage conditions:	At ambient temperatures and/or non condensing atmosphere.
Distribution method:	As per customer suggestion transported in a closed dry 20/40 feet container followed by shipping .
Shelf life:	12 months in unopened package- see storage conditions.
Special labeling:	Information available on cartons includes Name of the product, box no., batch No., Expiry date, manufacturers address, EIA approval no. of the plant. Some times tailor made customer labels are used
Customer Preparation:	Use directly along with other ingredients for food formulations as per the Recipe.
Intended Use:	Suitable for Mayonnaise, dressings, sauces and other emulsified systems. The food formulations can be consumed by all age grouped people /General Public. Those who are allergen to egg product can consume or use this product at their own measure
Nutrient content pr.100g:	Energy approx. : 2400 kj/580 kcal
	Protein : 40
	Carbohydrates : 9
	Fat : 37

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