Pasteurized Liquid Egg Albumen
Meet people’s requirement who need only egg albumen. It has been produced by modern process by separating egg albumen and egg yolk until getting only pasteurized liquid egg albumen, full of high quality protein, clean, convenient and ready to use.
 
Good For:  Industrial and bakery, hotel, food chain restaurant, catering (HoReCa), hospital, modern trade and retail consumer such as people who love exercise, to strengthen muscles, patients who require high protein (patients who suffer from kidney disease, cancer, diabetes, heart disease). Patients and elderly, people who need to rehabilitate their health, chef and restaurant’s owner, and healthy people.
   
Function/ Benefits:  Can be substituted egg albumen from fresh egg with nutrition fact and complete egg performance.
Applications: To be used as raw material and components for industrial seafood, frozen seafood, seafood processing, meat, pasta, oven bakery, clean food, food for health, supplementary food, general food which has been made from egg albumen, such as tofu egg, steamed egg, boiled egg etc.

Packaging: 

                           ● Gable Top Pack 450 ml and 1,000 ml
                           ● Gallon 2 kg and 5 kg
                           ● Bag in Box 2-10 kg
                           ● Vertical Form Fill 5 kg and 10 kg

Storage:       
                           ● 0-4 degree Celcius for chilled product
                           ● -18 degree Celcius for frozen product

Equivalency: 

                           ● 2 kg = egg albumen from 60 fresh egg no. 3
                           ● 1,000 ml = egg albumen from 30 fresh egg no. 3