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HS Code |
304734 |
| Product Name | Hydrolyzed Egg Albumin Powder |
| Source | Chicken Egg Whites |
| Form | Fine Powder |
| Color | White to Off-White |
| Solubility | Water Soluble |
| Protein Content | High (typically >80%) |
| Main Protein | Albumin |
| Process Type | Enzymatic Hydrolysis |
| Taste | Neutral to Slightly Eggy |
| Allergen Info | Contains Egg Proteins |
| Moisture Content | Low |
| Typical Use | Nutritional Supplement |
| Shelf Life | 12-24 Months |
| Storage Conditions | Cool, Dry Place |
| Digestibility | Enhanced |
As an accredited Hydrolyzed Egg Albumin Powder factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White, food-grade plastic jar containing 500g of Hydrolyzed Egg Albumin Powder. Labeled with product name, weight, and safety instructions. |
| Shipping | Hydrolyzed Egg Albumin Powder is shipped in sealed, food-grade containers to ensure product integrity. The packaging is moisture-proof and labeled according to regulatory guidelines. Shipments are transported under clean, dry conditions, avoiding direct sunlight and extreme temperatures, ensuring safety and quality upon delivery. Standard documentation accompanies each shipment for traceability. |
| Storage | Hydrolyzed Egg Albumin Powder should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep the container tightly sealed to prevent contamination and absorption of odors. Store at room temperature, ideally below 25°C, and avoid exposure to strong odors and chemicals. Follow all local guidelines and manufacturer recommendations for safe storage. |
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Purity 90%: Hydrolyzed Egg Albumin Powder with 90% purity is used in nutritional supplements, where it enhances amino acid bioavailability for rapid muscle recovery. Molecular weight 5 kDa: Hydrolyzed Egg Albumin Powder with 5 kDa molecular weight is used in medical nutrition products, where it improves absorption rates and digestibility for clinical feeding. Particle size D50 < 80 microns: Hydrolyzed Egg Albumin Powder with particle size D50 less than 80 microns is used in ready-to-mix beverages, where it ensures uniform dispersion and smooth texture. Solubility >98%: Hydrolyzed Egg Albumin Powder with solubility greater than 98% is used in infant formula, where it promotes complete protein dissolution and consistent nutritional profiles. Stability temperature up to 90°C: Hydrolyzed Egg Albumin Powder with stability temperature up to 90°C is used in processed foods, where it maintains protein integrity during pasteurization. Ash content <2%: Hydrolyzed Egg Albumin Powder with ash content below 2% is used in pharmaceutical applications, where it minimizes inorganic residue for high purity formulations. pH range 6.5–7.5: Hydrolyzed Egg Albumin Powder with pH range 6.5–7.5 is used in specialty medical foods, where it supports compatibility with sensitive bioactive compounds. Foaming capacity >350%: Hydrolyzed Egg Albumin Powder with foaming capacity greater than 350% is used in bakery mixes, where it improves aeration and volume in finished products. Low allergenicity: Hydrolyzed Egg Albumin Powder with low allergenicity is used in hypoallergenic dietary supplements, where it reduces adverse immune responses. |
Competitive Hydrolyzed Egg Albumin Powder prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
