| ≥1 piece |
Whole egg powder
emulsification,gelatination,foamability,water retention
applicable to pastry,biscuit,chicken essence,etc
whole egg powder
emulsification,gelatination,foamability,water retention
applicable to pastry,biscuit,chicken essence,etc
|
Appearance |
|
|
Physical |
Powder |
|
Color |
Light Yellow |
|
Smell |
Normal |
|
Impurity |
No |
|
|
|
|
Chemical Analysis |
|
|
pH |
7.0—9.0 |
|
Water% |
≤ 4.0 |
|
Fat% |
≥40.0 |
|
Protein% |
≥45 |
|
Fatty Acid% |
≤4.0 |
|
Hg ml/mg |
≤0.03 |
|
|
|
|
Micro-biological |
|
|
Total Plate Count |
≤ 4000/g |
|
Coliform Count |
Negative |
|
Salmonella |
Negative |
|
Staph.Aureus |
Negative |