Specifications

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 (105° deg C – 4 hrs)
% 5.0 max 5.0 max 5.0 max 8.0 max 76.0 max 60.0 max 89.0 max
Crude Fat
% 40.0 min 48.0 min 57.0 min 0.20 max 10.0 min 24.0 min 0.03 max
Crude Proteins
% 45.0 min 39.0 min 31.0 min 78.0 min 11.0 min 13.0 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 (100% THRU)
USBS # 20 20 20 40
BACTERIOLOGY
Total count
/g <10,000 <10,000 <10,000 <10,000 <10,000 <10,000 <10,000
Staph aureus
/g absent absent absent absent absent absent absent
Coliform
/g < 10 < 10 < 10 < 10 < 10 < 10 < 10
Salmonella
/25 g absent absent absent absent absent absent absent
Moulds – Yeasts
/g < 10 < 10 < 10 < 10 < 10 < 10 < 10

A lower moisture % is also possible on special request. Whole Egg Powder enriched can be offered with fat percentage going up to 52%