Use: A preservative used in meat, cheese, juices, and jams to prevent the growth of bacteria and mold. Dosage: Follows product regulations (typically below 0.2%). Country of Origin: Various sources
Use: A substitute for fresh eggs in bakery products. Dosage: 1 kg egg white powder = 6–7 kg fresh egg white + 10 kg water 1 kg whole egg powder = 3 kg fresh egg + 3 kg water 1 kg yolk powder = 1.2 kg yolk + 1 kg water
Use: Used in processed meats, jellies, ice cream, and whipped cream to enhance texture. Dosage: 0.5–1% depending on the product. Country of Origin: Philippines – Argentina – Indonesia
Use: A thickening and stabilizing agent used in juices and jams to improve viscosity. Dosage: Varies by product type, typically between 0.1% and 1.0% of the blend. Country of Origin: Various sources
