Application: The powder of white egg has good function nature. It contains gel and emulsibility and insures fattiness. Egg white powder joins meat product may raise the product quality, prolong the issue of goods shelves, and strengthen product nutrition. Surface product joins the egg white powder of suitable quantity may raise gluten degree, increase protein content, which makes product sense richer and more flexible. Yolk powder contains rich phosphatide. It has rich emulsibility. It may be used in bread and biscuit roast products as well as ice creams to flavor the sauce
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Egg Powder
