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Bubuk Putih Telur Gelatin Tinggi Cina Putih Telur Kering Bubuk Telur Gelatin Tinggi
1. High gelling capacity: Forms a robust network upon heating, enhancing food elasticity.
2. Water retention and thickening: Locks in internal moisture, preventing shrinkage due to water loss.
3. Texture improvement: Increases the viscoelasticity and chewiness of the product.
- Description
- aplikasi
Bedane bubuk putih endhog sing akeh gel lan sing akeh umpluk:
Bentenane utama antarane bubuk putih endhog sing nduweni gel dhuwur lan umpluk dhuwur ana ing fungsi inti, metode pangolahan, lan skenario aplikasi: jinis putih endhog sing nduweni gel dhuwur nandheske gelasi lan elastisitas, dene jinis sing nduweni umpluk dhuwur fokus ing pembusaan lan stabilitas.
| Informasi Product | |
| Panggonan Asal: | Dalian, China |
| Product Name: | Egg White Powder(High Gelatin / High-Gel) |
| Koleksi: | High Gelatin Egg White Powder |
| Bahan: | Endhog Seger |
| paket: | 20kg / tas |
| Bahan Paket: | Kantong plastik PE (njero), Kertas komposit (njaba) |
| Product Description: | High-gelling egg white powder is a dried egg white product characterized by its strong gelling properties; upon heating, it forms a robust gel network structure, making it commonly used in meat products, surimi-based products, and flour-based foods. |
| Scope of Application and Intended Use: | The food industry includes ham products, baked goods, flour products, dairy products and beverages, convenience foods, nutritional supplements, and seafood processing. |
| fungsi: | Produk iki nduweni sipat adhesif. Produk iki gampang disimpen, trep dioperasikake, lan awet. |
| Kondisi Panyimpenan: | Simpen ing panggonan sing resik, higienis, duwe ventilasi apik, lan garing. |
| Shelf Life: | 2 Taun |
| Certification: | HACCP, ISO, FSSC, BRC |
1. Meat and surimi products: Used in ham, cured sausages, and fish balls to increase firmness.
2. Bakery and pasta products: Acts as a quality improver for noodles and pastries.
3. Confectionery: Used in gummies or fillings that require specific gel-like structures.
