By having most of the moisture removed, dried egg whites are viewed as more convenient than fresh or liquid egg whites, as the dried version has a longer shelf life and is shelf stable. Egg white powder is produced by spraying atomized liquid egg white into a heated drier chamber. 
High Gel is created during the heating process. It has good emulsification, gelling, whipping, and water retention properties. This product adds nutrition, elasticity, taste, and a longer shelf life to meat products, minced fish products, and flour made products.
Packaging: Cardboard box with inliner, fit for food, 5 - 25 kg net weight per box Big bags 1000 kg
Storage and transport conditions: Storage and transport dry between 15 and 25 °C. Do not refrigerate!
Shelf life: 36 months after production when kept at 15 to 25 °C in unopened packaging
Product Applications    Bakery; Dairy; Desserts / ice cream; Proteins; Sports Nutrition