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Quantity of goods is measured in Kilograms

Quality assurance Certification of all products and the production according to international standards

Favorable geographical location The company is located in the center of the European part of Russia

Efficient logistics Uninterrupted timely supplies throughout the territory of Russia and abroad

Description

High whip egg white forms a high and persistent foam of whipped confectionery masses. Marshmallow souffle made on the basis of RuzOvo egg whites has an elastic structure and keeps its volume well throughout the shelf life.

Pasteurized liquid egg white with increased gel strength is a natural binding agent, forms smooth texture of products, serves as a structure-forming agent for surimi minced fish, meat and minced meat, meat products and semi-finished products. The dough for frozen semi-finished products with addition of egg white becomes elastic and does not crumble during transportation and long-term storage.

Egg white in sports nutrition saturates the human body with essential vitamins of natural occurring and well-balanced amino acids, which enable to increase performance and results of an athlete. Egg white is perfectly digested and almost entirely consists of albumin.

Name:	Egg white
Name:	Liquid pasteurized chilled as per GOST 30363-2013	High whip powder as per TU 9219-006-99994833-13	Gel forming powder as per TU 9219-006-99994833-13
Application:	Applied in manufacturing of biscuits, meringue, marshmallow, soufflés, "bird's milk", creams for cakes, pastries, etc., as well as in sports nutrition and bakery confectionery products.		A good binding agent used for production of crab sticks, meat semi-finished products, sausages and mayonnaises.
Ingredients:	Egg white made of edible chicken eggs.
Mass fraction, %, not less than
Dry substance	11.5	91.0	91.0
Fat	-	-	-
Protein substances	11	85.0	85.0
Solubility, %, not less than		90.0	90.0
Technological (functional) indicator	Foam height not less than 12cm on Hobart mixer	Foam height not less than 12cm at 1:7 hydration on Hobart mixer.	Gel strength not less than 300 g/cm² at 1:7 hydration on TA.XT Express texture analyzer
Extraneous impurities	Not allowed	Not allowed	Not allowed
QMA&OAMO, CFU/g, not more than	1.0×10⁵	1.0×10⁴	1.0×10⁴
Packaging:	Aseptic three-layer Bag-in-Box bags 2, 5, 10, 20, 1000 L as per GOST 12302 in corrugated boxes as per GOST 9142 or in reusable plastic packaging	Corrugated boxes as per GOST 9142, unimpregnated 4- or 5-layer kraft bags made of paper as per GOST 2226 with a pre-inserted insert made of polyethylene food film as per GOST 10354.
Shelf life:	30 days	24 months	24 months

Egg white powder reconstitution method

Egg white powder is diluted with water at room temperature in ratios that provide the following dry matter yield in liquid egg white:

1kg of egg white powder + 10kg of water 9.1%
1kg of egg white powder + 9kg of water 9.5%
1kg of egg white powder + 8kg of water 10.2%
1kg of egg white powder + 7kg of water 11.0%

Egg white powder diluted in a proportion of 1kg of egg white powder + 7kg of water, by the dry matter content corresponds to natural egg white.

For the best results, it is recommended firstly to mix one part of egg white powder with two parts of water, mix until a uniform mass, add the rest of water and hold for 20-30 minutes to completely dissolve and swell with intermittent mixing.

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