By having most of the moisture removed, dried egg whites are viewed as more convenient than fresh or liquid egg whites, as the dried version has a longer shelf life and is shelf stable. Egg white powder is produced by spraying atomized liquid egg white into a heated drier chamber. A continuous flow of accelerated heated air removes most of the moisture. The food industry uses egg white in a number of applications including sports nutrition, meat and fish, desserts, industrial bakeries, etc.
Packaging: Cardboard box with inliner, fit for food, 5 - 25 kg net weight per box Big bags 1000 kg
Storage and transport conditions: Storage and transport dry between 15 and 25 °C. Do not refrigerate!
Shelf life: 36 months after production when kept at 15 to 25 °C in unopened packaging
Product Applications    Bakery; Confectionary; Dairy; Desserts / ice cream; Proteins; Sports Nutrition