Specifications for Dried Eggs

SPECIFICATION

DRIED

  WHOLE YOLKS WHITES
  PLAIN FREE1 FLOWING SCRAM. EGGS 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
CRUDE PROTEIN - % 41 - 47 40.5 - 46.5 N/A 30 - 32 30 - 34.5 80 - 83 80
TOTAL LIPIDS - % 39 - 41.5 39 - 41.0 N/A 55 - 57.5 52 - 57 0.0 - 0.5 0.3
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
CARBOHYDRATES2 - % SOP SOP 17 SOP SOP glucose free glucose free
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
TOTAL MICROBIAL COUNT cfu/g <10,000 <10,000 <5,000 <10,000 <10,000 <5,000 <5,000
YEAST cfu/g 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.
COLIFORM cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
SALMONELLA 100g3 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
OTHERS5 -- -- -- -- -- -- --
  1. Free flowing products contain less than 2% sodium silocoaluminate.
  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. US Bureau of Standards.
  5. Additives and performance specifications may be specified on purchase.
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