Egg Yolk Specifications Download PDF

SPECIFICATION
DRIED LIQUID OR FROZEN
PLAIN FREE1
FLOWING
MOISTURE-% 5.0 max. 3.0 max.
TOTAL SOLIDS-% 95 95 43.0 - 45.0
CRUDE PROTEIN-% 30-32 30-34.5 15.3-16.0
TOTAL LIPIDS-% 55-57.5 52-57 23.8-26.6
pH 5.6-7.0 6.0-7.0 5.8-7.0
CARBOHYDRATES2-% SOP SOP 1.15
ASH-% 3.3-3.4 3.4-6.92 1.55-1.75
TOTAL MICROBIAL
COUNT cfu/g
<10,000 <10,000 <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 100%
USBS-16
100%
USBS-16
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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