中国製のお手頃価格の冷凍卵白、液状卵白

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:

1. 高タンパク質、脂肪ゼロ：0食分はほぼ純粋な卵白のみで構成されており、脂肪とコレステロールは0%です。

2. 低カロリー：必須アミノ酸が豊富に含まれているため、脂肪を減らして筋肉をつけたい人にとって理想的なタンパク質源です。

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詳細説明
用途

栄養成分および組成の特徴：

1. 高タンパク質、脂肪ゼロ：0食分はほぼ純粋な卵白のみで構成されており、脂肪とコレステロールは0%です。

2. 低カロリー：必須アミノ酸が豊富に含まれているため、脂肪を減らして筋肉をつけたい人にとって理想的なタンパク質源です。

ストレージ機能：

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.

製品情報
原産地：	大連、中国
製品名：	Frozen Egg White Liquid
材料：	卵白
成分：	Fresh Egg White
パッケージ：	10KG/カートン
梱包材：	PEプラスチック袋（内側）、段ボール箱（外側）
製品説明：	Frozen egg whites refer to liquid or frozen egg white products that have been pasteurized.
用途：	Baking and Pastry Making, Foodservice and Food Industry.
機能：	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.
保管条件：	-18℃以下の冷凍庫で保管してください。
賞味期限：	24ヶ月
認定：	HACCP、BRC、ISO22000、コーシャ、ハラール

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.