Type: Processed Egg
Appearance: White Powder
Export Markets: Global
Trademark: All over the world
Packing: 20kg/Carton, 10tons/20′fcl
Origin: China Mainland
HS Code: 0408910000
Production Capacity: 80000 Tons Per Year
1. Build Muscle
2. Natural Flavored
3.100 percent biologically active whey protein concentrate designed to deliver full spectrum protein fractions and microfractions.
4. Increased Nitrogen intake maintains positive N Balance protecting your muscles from wasting.
5. Naturally rich in anticatabolic Branch Chain Amino Acids, BCAA
6. In addition to a healthy diet, Whey Protein may increase lean body mass and athletic performance.
7. A convenient and great tasting way to maintain a healthy immune
8. SystemEnhances Lean Muscle Growth
9. Provides Natural Antioxidants
10. No Solvents
11. No Fat
12. No Ace K
13. No Aspartame
14. No Gluten
15. No Lactose
16. No Wheat
17. No Sucralose
Product Suggested Use and mixin instructions
1. Take 1 serving, 2 scoop, 30 minutes post workout. Consume up to 3 servings daily depending on your protein needs.
2. Combine 2 scoops with 8 fl oz of cold water, milk or your favorite beverage and mix for 20 to 30 seconds in a shaker or blender.
3. Use with a healthy diet and exercise program.
4. Can also be added to muffins, cookies, pancakes or cereals.
|Product Descripton||Egg White Powder is made from egg white liquid with the process of shelled eggs breaking, liquid filtering, homogenizing, pasteurizing and dry spray.|
|Functionality||Nutrition, Protein Enhancer|
|Recommended Usage Method||1 part egg white powder with 5~6 parts water. 1kg egg white powder comes approx from 230 pieces of fresh egg(standard weight 60g)|
|Package||20kg Egg Powder in PE Bag and Master Carton or Kraft Paper Bag|
|Shelf Life & Storage||12 months in sealed box or bags in the dry and clean place with the temperature under 30ºC|
|Appearance:||Homogeneous dry substance, white powder, without strange particles.||GB 2749-2003|
|Smell:||Natural odor, typical of eggs, pleasant, typical mild, free of strange smells.|
|Taste:||Typical of egg white|
|TPC-Toltal Plate count(cfu/g):||≤4000||GB/T 4789.2-2008|
|RCT-Coliform germs(MPN/g):||≤0.4||GB/T 4789.3-2008|
|Salm-Salmonella spp.||Absence/25g||GB/T 4789.4-2008|