Enhanced TDS
Identification & Functionality
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Powder structure
- Odor
- Natural, characteristic for hen egg matter, without foreign odors
- Taste
- Natural, characteristic for hen egg matter, without foreign tastes
- Physico-Chemical Properties
Value Units Test Method / Conditions pH Value 4.0 - 5.0 - Electrochemical (25% solution) Moisture Content max. 4 % EN ISO 5537*** Whipping Test (Ovodan 10% solution) max. 225 g/l Intern OVODAN-method - Microbiological Values
Value Units Test Method / Conditions Total Plate Count max. 10.000 cfu / g DIN EN ISO 4833-1 Enterobacteriaceae max. 10 cfu / g DIN ISO 21528-2 Salmonella Not detectable /250 g DIN EN ISO 6579-1 Staphylococcus aureus max. 10 cfu / g DIN EN ISO 6888-1 - Nutritional Information
Value Units Test Method / Conditions Energy 390 kcal /100g Protein Content 3 g/100g - Carbohydrate 94 g/100g - Sugar Content 72 g/100g - Fat Content max. 0.1 g/100g - Saturated Fatty Acids max. 0.1 g/100g - Dietary Fibres max. 0.1 g/100g - Salt Content** max. 0.1 g/100g - - Note
- * Based on random sampling
- ** based on natively occurring sodium x 2,5
Regulatory & Compliance
- Certifications & Compliance
- FDA Disclaimer
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Technical Details & Test Data
- Technical Process
- Dissolve 140 g powder in 100 g water and whip for 10-15 min. to an airy and stiff foam.
- The advantage of this products is especially its good whipping abilities and foam stability. Furthermore, dried products have advantages with regards to storage, shelf-life and handling compared to liquid products
- The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, fermentation, drying, pasteurizing, sieving & packing, metal detection and storing.
- Ingredients: Sugar, dextrose, EGG WHITE powder, modified starches, glucose syrup, citric acid (E330), xanthan gum (E415).
Packaging & Availability
- Packaging Information
8 kg. net plastic bucket with PE-Inner liner.
Storage & Handling
- Shelf Life
- 24 Months
- Storage and Shelf Life Information
24 months at 15-20°C in unopened packaging. Alternatively, storage can affect the shelf-life.