OVODAN Sweetmix Topping (280 - 5)

1 of 45 products in this brand
OVODAN Sweetmix Topping (280 - 5) is derived from cage eggs and is designed for decorating ice creams, wafers, cupcakes, cakes, and more in the confectionery and bakery industry. This white powdered topping retains the natural hen egg odor and taste without any foreign elements. It adheres to standards regarding GMOs and allergens, ensuring suitability for various culinary applications while maintaining its natural egg characteristics.

Functions: Sauce & Topping

Labeling Claims: Halal, Kosher, Natural

Protein Content: 3.0 %

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    Identification & Functionality

    Features & Benefits

    Applications & Uses


    Physical Form
    Powder structure
    Natural, characteristic for hen egg matter, without foreign odors
    Natural, characteristic for hen egg matter, without foreign tastes
    Physico-Chemical Properties
    ValueUnitsTest Method / Conditions
    pH Value4.0 - 5.0-Electrochemical (25% solution)
    Moisture Contentmax. 4%EN ISO 5537***
    Whipping Test (Ovodan 10% solution)max. 225g/lIntern OVODAN-method
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total Plate Countmax. 10.000cfu / gDIN EN ISO 4833-1
    Enterobacteriaceaemax. 10cfu / gDIN ISO 21528-2
    SalmonellaNot detectable/250 gDIN EN ISO 6579-1
    Staphylococcus aureusmax. 10cfu / gDIN EN ISO 6888-1
    Nutritional Information
    ValueUnitsTest Method / Conditions
    Energy390kcal /100g
    Protein Content3g/100g-
    Sugar Content72g/100g-
    Fat Contentmax. 0.1g/100g-
    Saturated Fatty Acids max. 0.1g/100g-
    Dietary Fibresmax. 0.1g/100g-
    Salt Content**max. 0.1g/100g-
    • * 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.