Refrigerated/Frozen Egg
Specifications Download PDF

SPECIFICATION
LIQUID OR FROZEN
WHOLE YOLKS WHITES
MOISTURE-%
TOTAL SOLIDS-% 24 +/-0.5 43.0-45.0 12 +/-1.0
CRUDE PROTEIN-% 11.9-13.0 15.3-16.0 9.6-10.5
TOTAL LIPIDS-% 9.8-10.2 23.8-26.6 0.075-0.25
pH 6.8-7.9 5.8-7.0 8.0-9.5
CARBOHYDRATES2-% 1.05 1.15 1.05
ASH-% 0.63-1.0 1.55-1.75 0.6-0.65
TOTAL MICROBIAL
COUNT cfu/g
<5,000 <5,000 <5,000
YEAST cfu/g 10 max. 10 max. 10 max.
MOLD cfu/g 10 max. 10 max. 10 max.
COLIFORM cfu/g 10 max. 10 max. 10 max.
SALMONELLA-100g3 Neg. Neg. Neg.
GRANULATION 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.
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