The egg white is made by cracking and isolating the egg shells from fresh, unfertilized eggs. The egg white is further seperate from egg yolk and is then pasteurized.
The pasteurized liquid egg white is suitable for bakery and food processing factory which need large quanitiy of egg white with uncompromised quality. Our pasteurized liquid egg white is prodcued in the highest standard factory enviroment.
Specification
Appearance: Light yellow liquid, consistance flow. Absent from egg shells and foreign matter.
| Pakageing : | Shelf life: | Storage temperature : |
| 1 kg or 5kg/bag | 7 days from the date of manufacturing | 0°C to 4°C |
Certification
ISO 22000:2005
Halal Jakim/(S)/(22.00)/492/2/1 072-9/2004