SPECIFICATIONS FOR WHOLE
EGG TYPES Download PDF

SPECIFICATION
DRIED LIQUID OR FROZEN
PLAIN FREE1
FLOWING
SCRAMBLED
EGG
MOISTURE-% 5.0 max. 3.0 max. 2.5 max.
TOTAL SOLIDS-% 95 97 N/A 24 +/- 0.5
CRUDE PROTEIN-% 41-47 40.5-46.5 N/A 11.9-13.0
TOTAL LIPIDS-% 39-41.5 39-41.0 N/A 9.8-10.2
pH 7.3-9.3 7.5-9.0 N/A 6.8-7.9
CARBOHYDRATES2-% SOP SOP 17 1.05
ASH-% 3.5-3.65 3.65-5.13 N/A 0.63-1.0
TOTAL MICROBIAL
COUNT cfu/g
<10,000 <10,000 <10,000 <5,000
YEAST cfu/g 10 max. 10 max. 10 max. 10 max.
MOLD cfu/g 10 max. 10 max. 10 max. 10 max.
COLIFORM cfu/g 10 max. 10 max. 10 max. 10 max.
SALMONELLA-100g3 Neg. Neg. Neg. Neg.
GRANULATION 100%
USBS-16
100%
USBS-16
N/A N/A
OTHERS5
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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