Liquid Egg product
min.order / fob price
| ≥1 piece |
- Origin
- Production Capacity
- CategoryFresh Eggs
- Update Time2025-10-11
company profile
ciaavicola
- Contact: Mr.Mr. ricardo roodveldt
- Tel: 54-342-4693007
- Number of Employees:
- Business Type:
product details
- Origin:
Pasteurized Liquid Whole Egg.
Pasteurized Liquid Egg Albumen
Pasteurized Liquid Whole Egg.
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· Pasteurized Liquid Egg Albumen (*).
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· Pasteurized Liquid Egg Yolk.
These products may be processed with salt or Sugar
These products may be processed with salt or Sugar
| SPECIFICATIONS | ALBUMEN | YOLK | EGG |
| I - PHYSICOCHEMICAL | |||
| Total solids (%) | 11,5 - 12,5 | 43,0 - 45,0 | 23,0 - 24,5 |
| pH | 8,9 - 9,8 | 6,0 - 6,8 | 7,2 - 7,8 |
| Total Proteins (%) | 10,0 - 10,5 | 14,0 | 11,5 |
| Liquids (%) | 0,03 | 26,5 | 10,5 |
| Ash (%) | 0,4 | 1,6 | 1,2 |
| Reducing sugar (%) | 0,8 | 0,7 | 0,7 |
| II - MICROBIOLOGICAL | |||
| Total mesophiles (max.) | 1.500 UFC/ml | 1.500 UFC/ml | 1.500 UFC/ml |
| Staphylococcus aureus | Negative | Negative | Negative |
| Total coliforms (max) | 10 UFC/ml | 10 UFC/ml | 10 UFC/ml |
| Fecal coliforms | Negative | Negative | Negative |
| Mold and yeast (max.) | 10 UFC/ml | 10 UFC/ml | 10 UFC/ml |
| Salmonella/ 25 g | Negative | Negative | Negative |
| III - ORGANOLEPTIC | |||
| Color | Characteristic | Characteristic | Characteristic |
| Odor - Taste | Characteristic of fresh whites | Characteristic of fresh whites | Characteristic of fresh whites |
| Consistency | Homogeneous | Homogeneous | Homogeneous |
| Impurities | Free from shell and membrane | Free from shell and membrane | Free from shell and membrane |
| Preservation | 10 days 0 to 4 º C | 10 days 0 to 4 º C | 10 days 0 to 4 º C |
| (*) Processing technology: The liquid egg albumen obtained after breaking and separation from the fresh egg, undergoes a fermentation process at controlled temperatures and pH, during a established time in a rich-in-oxigen medium in order to eliminate sugar. For that purpose enzyme (glucose oxidase) is used, which oxidizes the glucose with carbon dioxide and water. Once finished, it is cooled, pasteurized and dehydrated in spray dryers. |
| Product Type: Egg | Variety: Table Egg | Style: Fresh |
| Part: White |