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Egg Albumen Powder Binding
Egg albumen powder, derived from egg whites, is a popular binding agent used in the food industry, including in processed meat and seafood products. It is obtained by drying and pulverizing egg whites into a powdered form. Egg albumen powder acts as a protein-based binder, helping to improve the binding properties and texture of processed meats and seafood. It aids in holding the ingredients together, reducing crumbliness, and improving the overall structure of the final product. The protein content in egg albumen powder contributes to the functional and nutritional properties of the processed meat or seafood item. It is widely utilized for its binding capabilities and is particularly beneficial for products that require a cohesive and firm texture.
Egg albumen is commonly used in processed meat products as a binding and texturizing agent, helping to improve moisture retention and overall product structure.
Egg albumen is applied in seafood products to enhance binding and provide a firm texture, aiding in maintaining the shape and juiciness of the final product.
Egg albumen's protein content contributes to the cohesive nature of processed meat, helping to prevent shrinkage during cooking and creating a desirable texture.
In seafood processing, egg albumen acts as a natural binder, assisting in holding together various ingredients and maintaining the integrity of seafood products during cooking and processing
Storage:
Cold-dry Storage
Well Ventilated Area
Protect from The Light
Packaging:
20-25 kg/pale
