whole egg powder
emulsification,gelatination,foamability,water retention
applicable to pastry,biscuit,chicken essence,etc
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Appearance
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Physical
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Powder
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Color
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Light Yellow
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Smell
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Normal
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Impurity
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No
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Chemical Analysis
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pH
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7.0—9.0
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Water%
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≤ 4.0
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Fat%
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≥40.0
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Protein%
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≥45
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Fatty Acid%
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≤4.0
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Hg ml/mg
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≤0.03
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Micro-biological
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Total Plate Count
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≤ 4000/g
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Coliform Count
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Negative
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Salmonella
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Negative
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Staph.Aureus
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Negative
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