Solubility
The supplier describes improved solubility after hydrolysis; measure dispersion and dissolution in your formulation.
EGG PROTEIN · PEPTIDE POWDEREgg White
Egg White
Peptides
An egg-derived peptide ingredient produced by enzymatic processing for food formulation development.
Supplier materials describe converting egg white protein into smaller peptides to improve solubility and thermal stability and reduce gel formation. Review these stated characteristics in your own process and finished formulation.
Egg-derived · Powder · Lot data on request
EGG WHITE PEPTIDES≥70%Peptide content · dry basis
≥10%Total nitrogen · dry basis
≤10%Moisture
≤7%Ash
INGREDIENT OVERVIEW
Egg white protein processed into smaller peptides.
The supplier's product description identifies egg white protein as the starting material and enzymatic hydrolysis as the processing approach.
The source materials state that this processing increases solubility and heat stability while reducing gel properties compared with intact egg white protein. Confirm the actual functionality, flavor, color and allergen handling for the lot you evaluate.
01APPLICATION REVIEW
Test against your processing conditions.
Potential use depends on your recipe, heating profile, pH and market requirements. Egg is a major allergen in many jurisdictions; confirm allergen controls, declaration language and cross-contact documentation.
FORMULATION NOTES
Check solubility, heat and texture.
Bench trials can help establish whether the ingredient's claimed functionality fits the target application and processing sequence.
Thermal stability
Heat behavior is application-dependent. Validate stability and texture under the intended time-temperature profile.
Allergen controls
Request allergen statements and manufacturing cross-contact controls for egg-derived materials.
PRODUCT DATA
Supplier-listed quality criteria.
Values are transcribed from the supplied image. One trace-element label appears duplicated or unclear in the source; confirm the analyte names in the current specification.
Composition & quality
- Color
- White to dark yellow
- Odor
- Characteristic, slightly egg-like; no abnormal odor, as stated
- Moisture
- ≤10.0%
- Ash
- ≤7.0%
- Total nitrogen · dry basis
- ≥10%
- Peptide content · dry basis
- ≥70%
Trace elements & microbiology
- Lead
- ≤0.19 ppm
- Chromium
- ≤0.05 ppm
- Third trace-element row
- ≤0.1 ppm · analyte label to confirm
- Total plate count
- n=5, c=2, m=10³, M=10⁴ CFU/g
The source image appears to label the third trace-element row as lead again. Confirm this row and the applicable test methods with the supplier before publishing formal specifications.
QUALITY & DOCUMENTATION
Confirm allergen and lot documentation.
Request the current product specification, lot COA, allergen statement, microbiological results and destination-market documents.
SourceEgg white protein
Process describedEnzymatic hydrolysis
Allergen reviewEgg allergen documentation required
LET'S DISCUSS YOUR FORMULA
Contact Our Team ↗Evaluating egg white peptides?
Share your intended use, process conditions and allergen-documentation needs.