Egg White Specifications Download PDF

SPECIFICATION
DRIED LIQUID OR FROZEN
SPRAY
DRIED
PAN
DRIED
MOISTURE-% 8.0 max. 8.0 max.
TOTAL SOLIDS-% 92 87-92 12 +/- 1.0
CRUDE PROTEIN-% 80-83 80 9.6-10.5
TOTAL LIPIDS-% 0.0-0.5 0.3 0.075-0.25
pH 6.0-8.8 5.0-7.5 8.0-9.5
CARBOHYDRATES2-% glucose
free
glucose
free
1.05
ASH-% 4.55-5.3 N/A 0.6-0.65
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-604
SOP 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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