Albumine egg ovalbumin, protein egg white
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(ovalbumin, dry egg white) fine hygroscopic powder from white till light yellow color represents. It is well dissolved in water, salt solutions, acids and alkalis.
It is the cleared form of egg white in powder (dry egg white) deprived of the reducing sugar in the course of production.
It consists of amino acids with the most balanced structure because of what is the best product of biological value. Except composition of amino acids and the nature of a source of a protein biological value is also influenced by quality of digestibility a protein organism. True digestibility and utilization of egg white reaches 95%. So high quality of splitting is caused by what ovalbumin, being the split peptide form, is not exposed to enzymatic processing in a stomach.
Egg albumine - the good frother capable to hold sugar. It causes its broad application in the food industry by production of creams, a zephyr, souffle, meringue, cakes, etc.
In confectionery production albumine finds application when great skills of creation of resistant foam, emulsification of fats are required, to uniformity of distribution of components of production, and also enrichment of products by full-fledged animal protein.
It is characterized by the raised vzbivayemost and firmness of foam. One kilogram of albumine replaces about three hundred proteins of eggs.
Physical and chemical characteristics of egg albumine.
Moisture content, %, no more - 8,0-
Protein content, % - 83,5-88,0-
Content of fat, %, not less - 0,25-
Solubility, % - 88,0-92,0-
PH - 7,0-7,5-
Smell - natural.
Microbiological properties of egg albumine.
Quantity of aerobic bacteria, no more - 10×-10 ³--
Bacteria of group of colibacilli (koliforma), in 0,1g a product - are absent -
Pathogenic organisms, including bacteria of a genus of the Salmonella, in 25 g of a product - are absent -
Power value in 100 g of a product, kcal - 340.
It is packed into a bag with a polyethylene insert, weighing no more than 20 kg.
at a temperature not over 20 ° - C and relative humidity no more than 75% - 8 months -
at a temperature not over 2 ° - C and relative humidity no more than 75% - 24 months.