whole egg powder – product photo 1, product detail gallery
whole egg powder – product photo 1, product detail gallery

whole egg powder

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Negotiable

In stock

Minimum order quantity: 2 Tons

Open to price negotiation

Supplier Country: China

Export market: Qatar, Japan, Saudi Arabia, Netherlands, United Arab Emirates


Key Takeaways

48% Protein Whole Egg Powder
Enzyme-modified Stabilization
Free-flowing for Baking Cereals

Product Specifications

Minimum Order Quantity:

2 Tons

Fat Content:

38%%

Protein Content:

48%%

Applications:

Baking Products, Cereal Products, Meat Products, Sauces And Soups, Egg And Milk Wine, Premixed Powders And Prepared Foods, Frying Powder Batter

Additional Components:

Carbohydrates

Animal Species:

Chickens

Enzyme Modification:

Enzyme-modified

Trade Term:

FOB

Flow Characteristics:

Free-flowing

Form:

Powder

Degree Of Processing:

Powders

Port Of Loading:

Shanghai, China, Cn (SHA/PVG)

Stabilization Type:

Stabilized

Payment Term:

T/T

Qoody Foods Co., Ltd – company logo, product detail supplier profile
Verification level 2

4.1

China – country flag, supplier location, product detail supplier profileChina

1 yrs

China

Activity signals

Avg Response Time

≤ 18h

Response Rate

23%

Inquiry Open Rate

68%

Total inquiries received

176

Export Markets

Based on the information provided by the supplier.

Qatar – country flag, main market, main markets insightQatar

Japan – country flag, main market, main markets insightJapan

Saudi Arabia – country flag, main market, main markets insightSaudi Arabia

Netherlands – country flag, main market, main markets insightNetherlands

United Arab Emirates – country flag, main market, main markets insightUnited Arab Emirates

Middle East

38%

Western Europe

25%

North America

12%

East Asia

12%

Oceania

12%

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Product descriptions from the supplier

whole egg powder

48% protein, 38% fat, dry basis

Stabilized Whole Egg Powder

Standard / Non-Stabilized Whole Egg Powder

Whole Egg Powder with Carbohydrates

Free-Flowing Whole Egg Powder

Enzyme-Modified Whole Egg Powder

Application & Usage:

Baking products: cakes, cookies, muffins, muffins, bread, etc.

Cereal products: egg noodles, spaghetti, etc.

Meat products: sausages, meat patties, meatballs, etc.

Sauces and soups: certain sauces or thick soups that require emulsification and thickening effects.

Egg and milk wine (Eggnog) and other beverages: They provide flavor, color and a certain degree of consistency.

Premixed powders and prepared foods: instant noodle seasoning packets, soup powders, baking premixed powders, breakfast cereal coatings, etc.

Frying powder batter (Coating): Can be rehydrated and used for coating fried foods or for binding breadcrumbs.

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Verification level 2

Dory (Founder/ Owner)

Active

Response Rate: 23%

Avg Response Time: ≤ 18h