Egg White Protein Powder (EWP-80)

Description

1. Product Overview

Egg White Protein Powder (EWP-80) is a high-quality, spray-dried protein ingredient derived from egg whites, standardized to approximately 80% protein content. It is primarily used in sports nutrition, functional foods, bakery, nutritional beverages, and food formulations requiring a highly functional protein source. Its strong amino acid profile, excellent foaming capability, and versatile formulation performance provide manufacturers with a reliable alternative to dairy-based proteins. Strategically, EWP-80 supports growing global demand for high-protein, clean-label, and performance-oriented food ingredients.

2. Key Specifications & Technical Characteristics

• Product Name: Egg White Protein Powder (EWP-80)
• Primary Component: Spray-dried egg white solids
• Protein Content: Approximately 80% minimum, subject to specification
• Grade: Food Grade
• Form: Fine, free-flowing powder
• Color: White to light cream
• Flavor/Odor: Mild characteristic egg-white profile
• Functional Properties: Excellent foaming, emulsification, binding, and protein enrichment
• Solubility: Suitable for incorporation into beverages and dry food formulations
• Packaging Options: 20–25 kg multiwall paper bags with food-grade inner liner; bulk packaging available upon request
• Shelf Life: Typically 18–24 months when stored sealed in a cool, dry environment, subject to supplier specification
• Storage: Protect from moisture, heat, direct sunlight, and contamination

3. Core Industrial Applications

• Sports Nutrition: Protein powders, recovery formulas, high-protein blends, and nutritional supplements.
• Functional Foods: High-protein snacks, nutrition bars, meal replacements, and fortified food products.
• Bakery & Confectionery: Provides structure, binding, aeration, and foam stability in cakes, meringues, biscuits, and confectionery formulations.
• Nutritional Beverages: Used to increase protein content while maintaining functional formulation performance.
• Food Processing: Suitable for applications requiring protein enrichment, whipping performance, emulsification, and structural functionality.
• Performance Advantage: Compared with many conventional protein ingredients, egg white protein offers a highly functional protein matrix with strong foaming and binding characteristics, supporting efficient formulation and consistent finished-product quality.

4. Competitive Advantages

• Quality Consistency: Controlled protein specification and standardized powder characteristics support repeatable industrial formulations.
• Supply Reliability: Suitable for contract manufacturing, private-label production, and recurring bulk procurement programs.
• Logistics Capability: Available in standardized export packaging with bulk shipment options designed for efficient international handling.
• Price Competitiveness: Competitive sourcing structure supports cost optimization for high-volume food and nutrition manufacturers.
• Functional Performance: Combines high-quality protein with excellent foaming, binding, and emulsification functionality.
• Sustainability: Efficient dry-format transportation and storage can reduce handling requirements compared with liquid egg-white ingredients.
• Technical Documentation: Commercial supply can be supported with relevant product specifications, certificates of analysis, food-safety documentation, and quality/compliance records upon request.

5. Commercial & Supply Information

• Minimum Order Quantity (MOQ): BULK 20 MT
• Loading Capacity: Approximately 20 MT per 20-foot container, subject to packaging configuration, product density, and applicable container weight limits