Purity 98%: Kiwifruit Egg Whites with purity 98% is used in protein-enriched bakery formulations, where enhanced foaming capacity improves cake volume.

Viscosity Grade 400 mPa·s: Kiwifruit Egg Whites of viscosity grade 400 mPa·s is applied in dessert mousses, where increased viscosity provides stable texture.

Molecular Weight 45 kDa: Kiwifruit Egg Whites with molecular weight 45 kDa is used in nutritional beverages, where optimal solubility ensures clear dispersion.

Stability Temperature 75°C: Kiwifruit Egg Whites with stability temperature 75°C is incorporated into heat-processed ready meals, where thermal stability prevents protein denaturation.

Particle Size ≤10 µm: Kiwifruit Egg Whites with particle size ≤10 µm is utilized in protein supplement powders, where fine dispersion enables uniform mixing.

Low Allergenicity: Kiwifruit Egg Whites with low allergenicity is selected for hypoallergenic food products, where minimized immune response benefits sensitive consumers.

Isoelectric Point pH 4.8: Kiwifruit Egg Whites with isoelectric point pH 4.8 is used in stabilizing froths for beverages, where consistent foaming under acidic conditions is achieved.