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FRANCE CULINAIRE DEVELOPPEMENT NON RISING EGG WHITE
France Culinaire Developpement Non Rising Egg White powder is a functional system mainly used in canning products, salted meats, charcuterie and various industries. Characteristic egg white flavor and off-white color. It is available in powder form. It is a Binding agent.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Convenience Foods
- Meat Poultry & Seafood
Product Families
Food Ingredients — Functional Additives
- Binders & Disintegrants
Food Ingredients — Whole Foods, Extracts & Premixes
- Egg Products & Extracts
Other characteristics
- Functions
- Binder
- Ingredient Name
- Egg Albumen
- Dosage
1 kg of liquid egg white = 875 g of water and 125 g of powder. 1 kg of egg white powder = approximately 250 egg whites.
- Markets
- Food & Nutrition
- Technology
- Food Ingredients
- Ingredient Origin
- Animal Origin
- Food Ingredients Functions
- Binder
- Food and Nutrition Applications
- Canned Meals
- Cured Meats
