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Technical Specifications of our Products.
Physical Chemistry
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Whole Egg Powder
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Egg Yolk Powder
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Egg White Powder
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Humidity (105 deg C - 4 hrs)
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%
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*5.0 max
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*5.0 max
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8.0 max
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Crude Fat
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%
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40.0 min
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56.0 min
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0.20 max
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Crude Proteins
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%
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44.0 min
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31.0 min
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78.0 max
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pH
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7.5 - 9.5
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6.0 - 6.5
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6.5 - 8.0
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Granulation (100% THRU)
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USBS # |
20
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20
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60
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BACTERIOLOGY
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Total count
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/ 1.0 g
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<10,000
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<10,000
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<10,000
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Coliform
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/ 1.0 g
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< 10
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< 10
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< 10
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Salmonella
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/ 25 g
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absent
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absent
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absent
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Moulds - Yeasts
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/ 1.0 g
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< 10
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< 10
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< 10
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 | A lower moisture % is also possible
on special request |
| Whole Egg Powder (enriched can be offered with fat percentage going up
to 52% |
| Whole Egg and Yolk Powder can be offered with normal glucose removed.
Such products have a longer shelf life when stored at ambient temperatures. |
| Third party inspection and certification (e.g.. SGS) is possible before goods
are dispatched. |
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