Description

Spray dried Powders
    
Frozen Products
Physical Chemistry
Whole Egg Powder
Enriched Whole Egg powder
Egg Yolk Powder  
Egg Albumen Powder   
Frozen Whole Egg
Frozen Egg Yolk  
Frozen Egg Albumen
Moisture (**5° deg C - 4 hrs)
    

%
  
5.0 max
   
5.0 max
   
5.0 max
   
8.0 max
   
*6.0 max
  
*0.0 max
  
*9.0 max
Crude Fat
%  
*0.0 min 
*8.0 min   
*7.0 min
0.*0 max
 
*0.0 min
*4.0 min 
0.*3 max
Crude Proteins

%  
*5.0 min
*9.0 min
*1.0 min
*8.0 min
    

*1.0 min
*3.0 min
9.5 min
pH
     
7.5 - 9.0  
7.0 - 8.0
5.5 7.0  
6.5 - 8.0  
7.0 8.0  
5.5 7.0 
8.5 9.5
Granulation (**0% THRU)
   
USBS # 
*0
 
*0
  
*0
  
*0
    

-
    

-
    

-
BACTERIOLOGY

Total count
  
/g
   
<*0,**0
   
<*0,**0
   
<*0,**0
    

<*0,**0
   
<*0,**0
   
<*0,**0
   
<*0,**0
Staph aureus   

/g
   
absent
   
absent
   
absent
   
absent
 
absent
   
absent
   
absent
Coliform
   
/g
   
< *0
   
< *0
   
< *0
   
< *0 

< *0
   
< *0
   
< *0
Salmonella
   
/*5 g
   
absent
   
absent
   
absent
   
absent
   
absent
   
absent
 
absent
Moulds - Yeasts
   
/g
   
< *0
   
< *0
   
< *0
  
< *0
   
< *0
   
< *0