Detailed Product Description
Application:
The powder of white egg has good function nature. It contains gel and emulsibility
and insures fattiness. Egg white powder joins meat product may raise the product
quality, prolong the issue of goods shelves, and strengthen product nutrition.
Surface product joins the egg white powder of suitable quantity may raise gluten
degree, increase protein content, which makes product sense richer and more flexible.
Yolk powder contains rich phosphatide. It has rich emulsibility. It may
be used in bread and biscuit roast products as well as ice creams to flavor the
sauce
