Egg White Powder High Gel – Strong Gel Strength for Processed FoodsEgg White Powder High Gel – Strong Gel Strength for Processed Foods
Product Summary
Our Egg White Powder High Gel (model EWP-001-HG) is a spray-dried egg white powder with a guaranteed gel strength ≥800 g/cm². Produced by Jiangsu Tiancheng Egg Industry Co., Ltd., it is designed for applications requiring firm texture, such as surimi, sausages, and baked goods. Certified with SQF, BRCGS, HACCP, and Halal, it ensures food safety and quality.
Key Selling Points
- High Gel Strength ≥800 g/cm² – Provides firm texture for surimi, sausages, and processed meats, reducing the need for additives.
- 80.5% Protein Content – Enhances nutritional profile and structural integrity of final products.
- Certified Food Safety – SQF, BRCGS, HACCP, and Halal certified, meeting EU, North American, and Middle Eastern standards.
- Consistent Quality – Strict process control with third-party pre-shipment testing ensures batch-to-batch stability.
- Versatile Application – Used in surimi, sausages, mayonnaise, chocolate, ice cream, bread, and cakes.
Technical Specifications
| Parameter | Value | Method |
|---|
| Moisture | ≤8.0% | GB 5009.3 |
| Protein | ≥78.0% (typically 80.5%) | GB 5009.5 |
| pH | 6.0-8.5 | GB 5009.237 |
| Particle Size | Through 40-mesh | - |
| Gel Strength | ≥800 g/cm² | - |
| Mesophilic Aerobes | ≤50,000 cfu/g | GB 4789.2 |
| Coliform Bacteria | ≤10 cfu/g | GB 4789.3 |
| Salmonella | Not Detected /25g | AOAC 2013.01 |
| Listeria monocytogenes | Not Detected /25g | AOAC 2004.02 |
| Energy | 1473 kJ/100g | - |
| Fat | 0 g/100g | - |
| Carbohydrates | 7.7 g/100g | - |
| Sodium | 1200 mg/100g | - |
Models and Options
Available as Egg White Powder High Gel (EWP-001-HG) for applications requiring high gel strength. For whipping applications, see our Egg White Powder High Whip variant.
Materials and Structure
Made from fresh egg whites through spray drying and sifting. The powder is free-flowing, passes through a 40-mesh sieve, and has a moisture content ≤8%. No additives are used; it is 100% pure egg white protein.
Applications
- Surimi and seafood analogs – gel formation and binding
- Sausages and processed meats – moisture retention and texture
- Bakery products – structure and protein fortification
- Mayonnaise and dressings – emulsion stability
- Ice cream and confectionery – aeration and stabilization
Customization
We offer custom packaging (bags, drums, or tote bags) and private labeling upon request. MOQ is 5 tons. Lead time depends on quantity; please contact us for details.
FAQ
- What is the gel strength of this egg white powder?
≥800 g/cm², ideal for surimi and processed meats. - What certifications do you have?
SQF, BRCGS, HACCP, and Halal certificates are available. - What is the minimum order quantity?
MOQ is 5 tons. - How is the product shipped?
FOB, CIF, DAP, EXW, or FCA terms available. - Do you offer samples?
Yes, please contact our sales team. - What is the shelf life?
24 months under proper storage conditions. - Can I get a third-party test prior to shipment?
Yes, we accept pre-shipment testing by third party. - What payment terms are accepted?
T/T or L/C at sight.
Inquiry Information
For pricing, samples, or technical data, contact:
Alen Yu – Sales Manager
Jiangsu Tiancheng Egg Industry Co., Ltd.
Email: alenyu@tcegggroup.com
Tel: +86 513 88868899
Cell: +86 182 52867379
WhatsApp: +86 13802399678
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