ស៊ុតពណ៌សកកតម្លៃថោករបស់ចិន ស៊ុតពណ៌សរាវ

Core Functions and Processing Features of Frozen Egg White Liquid:

1. Eliminates Manual Separation: Industrial or commercially available frozen egg white liquid is aseptically extracted, removing the need for manual shell-cracking and yolk separation, thereby reducing kitchen waste.

2. Safety and Hygiene: Undergoes rigorous pasteurization to eliminate harmful pathogens such as *Salmonella*, resulting in lower food safety risks compared to fresh raw eggs.

3. Foaming and Whipping: Retains the excellent foaming properties and foam stability of natural egg whites; once thawed, it can be used to make macarons, meringues, chiffon cakes, and more.

Nutritional and Compositional Characteristics:

១. ប្រូតេអ៊ីនខ្ពស់ គ្មានជាតិខ្លាញ់៖ ការបម្រើនីមួយៗស្ទើរតែទាំងស្រុងមានស៊ុតពណ៌សសុទ្ធ ជាមួយនឹងជាតិខ្លាញ់ ០% និងកូឡេស្តេរ៉ុល ០%។

2. កាឡូរីទាប៖ សម្បូរទៅដោយអាស៊ីតអាមីណូសំខាន់ៗ ដែលធ្វើឱ្យវាក្លាយជាប្រភពប្រូតេអ៊ីនដ៏ល្អសម្រាប់អ្នកដែលចង់សម្រកខ្លាញ់ និងបង្កើតសាច់ដុំ។

ស៊ើបអង្កេត

ការពិពណ៌នា
ការកម្មវិធី

លក្ខណៈពិសេសនៃអាហារូបត្ថម្ភ និងសមាសភាព៖

លក្ខណៈពិសេសនៃការផ្ទុក៖

1. Extended Shelf Life: Utilizing freezing or low-temperature storage technology, the shelf life of unopened frozen egg whites is significantly extended (often up to several months or even 1–2 years), facilitating long-term storage.

Thawing Requirements: Before use, the product should be moved to a refrigerator to thaw slowly; once thawed, it should be used promptly. Repeated freezing and thawing should be avoided to prevent compromising protein activity and texture.

ពផលិតផល
ទីកន្លែងដើម:	Dalian ប្រទេសចិន
ឈ្មោះផលិតផល:	Frozen Egg White Liquid
សម្ភារៈ:	Egg Whites
គ្រឿងផ្សំ:	Fresh Egg White
កញ្ចប់:	10KG / កេស
សម្ភារៈវេចខ្ចប់៖	ថង់ប្លាស្ទិក PE (ខាងក្នុង), ប្រអប់សំឡី (ខាងក្រៅ)
ការពិពណ៌នាពីផលិតផល:	Frozen egg whites refer to liquid or frozen egg white products that have been pasteurized.
កម្មវិធី:	Baking and Pastry Making, Foodservice and Food Industry.
អនុគមន៍:	The core advantages of frozen egg white liquid lie in eliminating the need for manual egg separation, ensuring hygiene and safety, and offering excellent foaming properties.
លក្ខខណ្ឌផ្ទុក៖	ទុកក្នុងសីតុណ្ហភាពកកក្រោម -១៨អង្សាសេ
ជីវិតធ្នើ:	24 ខែ
វិញ្ញាបនប័ត្រ:	HACCP, BRC, ISO22000, កូសឺរ, ហាឡាល

Frozen Egg White Liquid Usage Scenarios:

1. Baking and Dessert Making:

● Chiffon and Sponge Cakes: Leverages excellent foaming properties and foam stability to produce large quantities of light, fluffy cakes.

● Macarons and Meringues: Whipped to create crisp macarons, Western-style cookies, and decorative meringues.

● Nougat and Marshmallows: Acts as a structural support and a whitening foaming agent.

2. Food Service and Food Industry:

● Institutional and Fast-Food Kitchens: Used for the rapid preparation of large batches of dishes such as scrambled egg whites and egg white soups.

● Meat Product Processing: Serves as a binder and water-retention agent in ham, fish balls, or meatballs to enhance elasticity. Beverage Preparation: Used in certain cocktails (e.g., Whiskey Sour), where shaking creates foam that improves mouthfeel.