EN 
CN
AR
BG
HR
CS
DA
NL
FI
FR
DE
EL
HI
IT
JA
KO
NO
PL
PT
RO
RU
ES
SV
CA
TL
IW
ID
LV
LT
SR
SK
SL
UK
VI
SQ
ET
GL
HU
MT
TH
TR
FA
AF
MS
SW
GA
CY
BE
IS
MK
HY
KA
BN
BS
CEB
EO
HMN
JW
LO
LA
MN
SO
MY
KK
SU
UZ
CO
HAW
Factory High Whipping Egg White Powder High Foaming Egg White Powder
1. Strong foaming power: Foaming performance is significantly superior to standard egg white powder, yielding greater volume after whipping.
2. Excellent foam stability: Produces a fine, stable foam that resists collapse.
3. Convenient to use: Can be stored at room temperature without refrigeration; simply reconstitute with water at the appropriate ratio before use.
- faʻamatalaga
- talosaga
Differences between high-gelling and high-foaming egg white powders:
The primary differences between high-gelling and high-foaming egg white powders lie in their core functions, processing methods, and application scenarios: the high-gelling type emphasizes gelation and elasticity, while the high-foaming type focuses on foaming and stability.
Fa'aaogaina ma le Teuina:
1. Convenient to use: Eliminates the hassle of separating egg whites and allows for precise dosage control.
2. Easy to store: More resistant to spoilage during storage and transport than fresh eggs, and less prone to bacterial growth.
| Faamatalaga oloa | |
| Nofoaga o le Amataga: | Dalian, Saina |
| Igoa o Oloa e Gaosia: | Egg White Powder(High Whipping / High Foaming) |
| ituaiga: | High Whipping Egg White Powder |
| Igoa: | Fuamoa Fou |
| afifi: | 20kg / ato |
| Meafaitino o le Afifi: | PE plastic bag(inside),Composite paper(outside) |
| Faamatalaga oloa: | High-foaming egg white powder is a high-quality, dried egg white product modified through a special process; it offers exceptional foaming power and foam stability, and can serve as a direct substitute for fresh egg white. |
| talosaga: | Widely used in the baking industry for making items such as macarons, nougat, icing, cakes, and meringues. |
| galuega tauave: | The product has adhesive properties. The product is easy to store, convenient to operate, and has a long shelf life. |
| Teuina Tulaga: | Store in a clean, hygienic, well-ventilated, and dry place. |
| Shelf Life: | 2 tausaga |
| Tusi Faamaonia: | HACCP, ISO, FSSC, BRC |
1. Baked goods and desserts: Used in the production of macarons, icings, nougat, and various cakes.
2. Snack foods: Widely used in products requiring high-foaming stability and structural integrity, such as yogurt melts and meringue-based treats.
3. Meat products: Used as an additive to improve quality in ham and surimi-based products.
