Hot sale Food Grade Dried Egg Yolk Powder

Hot sale Food Grade Dried Egg Yolk PowderProduct Description
Egg powder is a form of human cell membrane, particularly important component of brain cells, its human cell growth, metabolism and regulate the physiological functions of organs heart and brain play an important role. Lecithin contains choline is an essential component nutrients, at the same time is a good natural emulsifier and fat metabolism in the body to purify the blood and body care has a unique effect.
Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes.
Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912.
Powdered eggs were used in the United Kingdom during World War II for rationing. Powdered eggs are also known as dried eggs, and colloquially during the period of rationing in the UK, as Ersatz eggs.
The modern method of manufacturing powdered eggs was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London. This cake manufacturer was importing liquid egg from China and one of his staff realised that this was 75% water. An experimental freeze-drying plant was built and tried. Then a factory was set up in Singapore to process Chinese egg. As war approached, Grant transferred his dried egg facility to Argentina. The British Government lifted the patent during the war and many other suppliers came into the market notably in the United States. Early importers to the United States included Vic Henningsen Sr. and others in the United Kingdom.
Powdered eggs have a storage life of 5 to 10 years when stored without oxygen in a cool storage environment.
The process of drying eggs so as to make powdered eggs oxidizes the cholesterol, which has been shown to be helpful at reducing aortic atherosclerosis in animal trials. Egg leithin 98%HPLC/UVHealth food, Dietary complementary, infants food:Supply abundant unsaturated fatty acids (eg: AA and DHA),which can improvethe developmentofmiddle cerebralandneural systemsof the infants.Factory
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