| ≥1 piece |
It was made of Egg-p1.html" target='_blank'>Fresh Egg and with full nutrients, high gel-strength, emulsibility, whipping ability water retention and so on.
egg albumin powder
1) Moisture: max 8.0%
2) Protein: min 78.0%
3) PH: 6.0-8.5
4) Appearance: loose powder or vulnerable to massive, uniform milky white, with the normal egg white smell, no odor, no impurities.
5) Melamine: negative
6) Total bacteria: max 5000cfu/g
7) Coliform Group: max 0.4MPN/g
8) Salmonella: negative per 25g