Typical Specifications Download PDF

SPECIFICATION
DRIED LIQUID OR FROZEN
WHOLE YOLKS WHITES WHOLE YOLKS WHITES
PLAIN FREE1
FLOWING
SCRAMBLED
EGG
PLAIN FREE1
FLOWING
SPRAY
DRIED
PAN
DRIED
MOISTURE-% 5.0 max. 3.0 max. 2.5 max. 5.0 max. 3.0 max. 8.0 max. 8.0 max. - - -
TOTAL SOLIDS-% 95 97 N/A 95 95 92 87-92 24 +/-0.5 43.0-45.0 12 +/-1.0
CRUDE PROTEIN-% 41-47 40.5-46.5 N/A 30-32 30-34.5 80-83 80 11.9-13.0 15.3-16.0 9.6-10.5
TOTAL LIPIDS-% 39-41.5 39-41.0 N/A 55-57.5 52-57 0.0-0.5 0.3 9.8-10.2 23.8-26.6 0.075-0.25
pH 7.3-9.3 7.5-9.0 N/A 5.6-7.0 6.0-7.0 6.0-8.8 5.0-7.5 6.8-7.9 5.8-7.0 8.0-9.5
CARBOHYDRATES2-% SOP SOP 17 SOP SOP glucose
free
glucose
free
1.05 1.15 1.05
ASH-% 3.5-3.65 3.65-5.13 N/A 3.3-3.4 3.4-6.92 4.55-5.3 N/A 0.63-1.0 1.55-1.75 0.6-0.65
TOTAL MICROBIAL COUNT cfu/g <10,000 <10,000 <10,000 <10,000 <10,000 <10,000 <10,000 <5,000 <5,000 <5,000
YEAST cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
MOLD cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
COLIFORM cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
SALMONELLA-100g3 Neg. Neg. Neg. Neg. Neg. Neg. Neg. Neg. Neg. Neg.
GRANULATION 100%
USBS-
16
100%
USBS-
16
N/A 100%
USBS-
16
100%
USBS-
16
100%
USBS-
604
SOP N/A N/A N/A
OTHERS5 SOP
1 Free-flowing products contain less than 2% sodium silicoaluminate.
2 Most dried egg whites are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).
3 Negative by USDA approved testing procedures.
4 U.S. Bureau of Standards.
5 Additives and performance specifications may be specified on purchase.
Tags: Articles

Typical Specifications Download PDF

SPECIFICATION
DRIED LIQUID OR FROZEN
WHOLE YOLKS WHITES WHOLE YOLKS WHITES
PLAIN FREE1
FLOWING
SCRAMBLED
EGG
PLAIN FREE1
FLOWING
SPRAY
DRIED
PAN
DRIED
MOISTURE-% 5.0 max. 3.0 max. 2.5 max. 5.0 max. 3.0 max. 8.0 max. 8.0 max. - - -
TOTAL SOLIDS-% 95 97 N/A 95 95 92 87-92 24 +/-0.5 43.0-45.0 12 +/-1.0
CRUDE PROTEIN-% 41-47 40.5-46.5 N/A 30-32 30-34.5 80-83 80 11.9-13.0 15.3-16.0 9.6-10.5
TOTAL LIPIDS-% 39-41.5 39-41.0 N/A 55-57.5 52-57 0.0-0.5 0.3 9.8-10.2 23.8-26.6 0.075-0.25
pH 7.3-9.3 7.5-9.0 N/A 5.6-7.0 6.0-7.0 6.0-8.8 5.0-7.5 6.8-7.9 5.8-7.0 8.0-9.5
CARBOHYDRATES2-% SOP SOP 17 SOP SOP glucose
free
glucose
free
1.05 1.15 1.05
ASH-% 3.5-3.65 3.65-5.13 N/A 3.3-3.4 3.4-6.92 4.55-5.3 N/A 0.63-1.0 1.55-1.75 0.6-0.65
TOTAL MICROBIAL COUNT cfu/g <10,000 <10,000 <10,000 <10,000 <10,000 <10,000 <10,000 <5,000 <5,000 <5,000
YEAST cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
MOLD cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
COLIFORM cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
SALMONELLA-100g3 Neg. Neg. Neg. Neg. Neg. Neg. Neg. Neg. Neg. Neg.
GRANULATION 100%
USBS-
16
100%
USBS-
16
N/A 100%
USBS-
16
100%
USBS-
16
100%
USBS-
604
SOP N/A N/A N/A
OTHERS5 SOP
1 Free-flowing products contain less than 2% sodium silicoaluminate.
2 Most dried egg whites are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).
3 Negative by USDA approved testing procedures.
4 U.S. Bureau of Standards.
5 Additives and performance specifications may be specified on purchase.
Tags: Articles

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