|
|
|
Spray dried Powders |
Frozen Products |
|||||
Physical Chemistry |
|
Whole Egg Powder |
Enriched Whole Egg powder |
Egg Yolk Powder |
Egg Albumen Powder |
Frozen Whole Egg |
Frozen Egg Yolk |
Frozen Egg Albumen |
Moisture (105° deg C – 4 hrs) |
% | 5.0 max | 5.0 max | 5.0 max | 8.0 max | 76.0 max | 60.0 max | 89.0 max |
Crude Fat |
% | 40.0 min | 48.0 min | 57.0 min | 0.20 max | 10.0 min | 24.0 min | 0.03 max |
Crude Proteins |
% | 45.0 min | 39.0 min | 31.0 min | 78.0 min | 11.0 min | 13.0 min | 9.5 min |
pH |
7.5 – 9.0 | 7.0 – 8.0 | 5.5 – 7.0 | 6.5 – 8.0 | 7.0 – 8.0 | 5.5 – 7.0 | 8.5 – 9.5 | |
Granulation (100% THRU) |
USBS # | 20 | 20 | 20 | 40 | – | – | – |
BACTERIOLOGY |
||||||||
Total count |
/g | <10,000 | <10,000 | <10,000 | <10,000 | <10,000 | <10,000 | <10,000 |
Staph aureus |
/g | absent | absent | absent | absent | absent | absent | absent |
Coliform |
/g | < 10 | < 10 | < 10 | < 10 | < 10 | < 10 | < 10 |
Salmonella |
/25 g | absent | absent | absent | absent | absent | absent | absent |
Moulds – Yeasts |
/g | < 10 | < 10 | < 10 | < 10 | < 10 | < 10 | < 10 |
