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Technical Specifications of our Products.
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Spray dried
Powders
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Frozen Products
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Physical
Chemistry
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Whole Egg
Powder
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Enriched Whole
Egg powder
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Egg Yolk Powder
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Egg Albumen
Powder
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Frozen Whole
Egg
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Frozen Egg Yolk
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Frozen Egg
Albumen
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Moisture (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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5.0 max
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8.0 max
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76.0 max
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60.0 max
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89.0 max
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Crude Fat
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%
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40.0 min
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48.0 min
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57.0 min
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0.20 max
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10.0 min
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24.0 min
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0.03 max
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Crude Proteins
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%
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45.0 min
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39.0 min
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31.0 min
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78.0 min
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11.0 min
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13.0 min
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9.5 min
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pH
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7.5 - 9.0
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7.0 - 8.0
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5.5 – 7.0
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6.5 - 8.0
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7.0 – 8.0
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5.5 – 7.0
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8.5 – 9.5
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Granulation
(100% THRU)
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USBS
#
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20
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20
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20
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40
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-
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-
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-
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BACTERIOLOGY
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Total count
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/g
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<10,000
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<10,000
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<10,000
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<10,000
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<10,000
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<10,000
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<10,000
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Staph aureus
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/g
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absent
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absent
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absent
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absent
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absent
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absent
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absent
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Coliform
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/g
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< 10
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< 10
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< 10
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< 10
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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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absent
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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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/g
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< 10
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< 10
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< 10
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< 10
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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%
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