OVODAN Hen Egg Albumen Powder (280 B KAT)

1 of 45 products in this brand

OVODAN Hen Egg Albumen Powder (280 B KAT) is derived from free-range eggs certified under KAT. Specifically crafted for use in the confectionery, bakery, and meat industries, this cream-white powdered product maintains the natural hen egg odor and taste without any foreign elements. Additionally, it is certified as non-GMO and free from allergens, ensuring its suitability and adherence to quality standards for a variety of culinary applications.

Ingredient Name: Egg Albumen Powder

Physical Form: Powder

Labeling Claims: GMO-free, Halal, Kosher, Natural

Certifications & Compliance: BRC Certified, Halal, Kosher, SMETA

Features: High Gel Strength, Improved Water Binding, Pasteurized, Solubilizing, Spray Dried

Protein Content:: 84.1 %

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Enhanced TDS

Identification & Functionality

Ingredient Name: Egg Albumen Powder
Ingredient Origin: Animal Origin
Technologies: Food Ingredients
Product Families: Food Ingredients — Whole Foods, Extracts & Premixes
Egg Products & Extracts

Features & Benefits

Labeling Claims: GMO-free,
Halal,
Kosher,
Natural
Food Ingredients Features: High Gel Strength,
Improved Water Binding,
Pasteurized,
Solubilizing,
Spray Dried

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Confectionery,
Meat Substitutes,
Meat, Poultry & Seafood
Food & Nutrition Applications: Meat Substitutes,
Minced Meats,
Sausage,
Surimi

Properties

Physical Form

Soluble In

Appearance

Powder structure

Odor

Natural, characteristic for hen egg matter, without foreign odors

Taste

Natural, characteristic for hen egg matter, without foreign tastes

Physico-Chemical Properties


	Value	Units	Test Method / Conditions
pH Value	6.0 - 8.0	-	Electrochemical (10% solution)
Moisture Content	max. 8.0	%	EN ISO 5537***
Gel-Strength	min. 400	g/cm²	OVODAN (12,5% solution)
Protein Content*	min. 80.0	%	DIN 10334

Microbiological Values


	Value	Units	Test Method / Conditions
Total Plate Count	max. 5.000	cfu / g	DIN EN ISO 4833-1
Enterobacteriaceae	max. 10	cfu / g	DIN ISO 21528-2
Salmonella	Not detectable	/250 g	DIN EN ISO 6579-1***
Staphylococcus aureus	max. 10	cfu / g	DIN EN ISO 6888-1

Nutritional Information


	Value	Units	Test Method / Conditions
Energy	357	kcal /100g
Protein Content	84.1	g/100g	-
Carbohydrate	4.5	g/100g	-
Sugar Content	0.0	g/100g	-
Fat Content	max. 0.1	g/100g	-
Saturated Fatty Acids	max. 0.1	g/100g	-
Dietary Fibres	max. 0.1	g/100g	-
Sodium Content**	3.3	g/100g	-

Note

* Based on random sampling
** Based on natively occurring sodium x 2,5
*** or alternative method with identical result

Regulatory & Compliance

Certifications & Compliance: BRC Certified,
Halal,
Kosher,
SMETA
FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Technical Details & Test Data

Technical Process

100 g of powder dissolved in 700 ml of water correspond to approx. 800 g fresh hen egg whites (approx. 25 shell eggs).
The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, fermentation, drying, pasteurizing, sieving & packing, metal detection and storing.
Ingredients: Hen Egg Albumen from Free Range KAT shell eggs.

Packaging & Availability

Packaging Type: Bags
Packaging Information: 20/25 kg cardboard/bags with PE-inner liner or customized.

Storage & Handling

Shelf Life

24 Months

Storage and Shelf Life Information

24 months in non-condensing atmosphere at ambient temperatures (15-25°C).
Alternative storage conditions may affect shelf-life.