Supplement Whole Egg Powder 99% Raw Powder with Best Price Egg White Nutrition Ingredients ISO GMP

Egg White Powder is refined from fresh egg whites. It is rich in high-quality protein, features high gelation and easy solubility, and is widely used in food, textile, paper-making and other industries.

(1) Food Industry: Used as a foaming agent in baked goods like cakes and cookies to enhance fluffiness; added to meat products such as ham to improve elasticity and slicing properties; improves gluten strength in noodles and steamed buns, and can also be used in ice cream, chocolate, etc.

(2) Textile Industry: Serves as a fixative to help dyes or pigments adhere to textiles, enhancing the fastness of printing and dyeing.

(3) Paper-making & Printing Industry: Used as a sizing agent in papermaking to improve paper hardness and strength; acts as a photosensitive agent and adhesive in printing plate making.

(4) Pharmaceutical & Health Products Field: Due to its high nutritional value and low allergenicity, egg white powder can be used as a raw material for nutritional supplements, such as protein powders and amino acid preparations, and is suitable for nutritional formula foods for special groups (e.g., post-operative recoverees, athletes).

(5) Pet Food Industry: Provides high-quality protein for pet main foods and snacks, enhancing palatability and nutritional value. Its gelling properties also improve the texture and formability of pet food.

(1) Nutritional Function: Rich in high-quality proteins (such as ovalbumin, conalbumin), amino acids, multiple vitamins (e.g., B2, B12) and minerals (calcium, phosphorus), it provides essential nutrients for the human body and is easily digestible and absorbable.

(2) Gelation: Forms a gel when mixed with water and heated, improving texture in meat products and baked goods (e.g., enhancing elasticity and fluffiness).

(3) Foaming Property: Whipping creates stable air bubbles, commonly used in making cakes and meringues to increase product volume and texture.

(4) Emulsification & Water Retention: Emulsifies fats and retains moisture, maintaining structural stability and fresh texture in ice cream, sausages, etc.

(5) Industrial Auxiliary Functions: Used as fixatives or sizing agents in textile and paper industries, leveraging its viscosity and film-forming properties to assist production processes (e.g., enhancing dye adhesion and paper strength).