Egg powder
PRODUCT SPECIFICATION
|
Product name |
Whole egg powder |
|
Product description |
Manufactured from fresh pasteurized shell eggs.
|
Organoleptic properties:
|
Parameter |
Limit |
|
Appearance / Внешний вид |
Homogeneous powder without hard lumps |
|
Taste and odor /Вкус и запах |
Typical for pasteurize eggs flavor, without foreign flavors |
|
Color / Цвет |
From yellow to orange |
Physical and chemical parameters:
|
Parameter |
Limit |
|
Moisture/ Сухие вещества,% |
4 |
|
Fat/ Жир, % |
min 35 |
|
Protein/ Белок, % |
min 45 |
|
pH |
min 7,0 |
|
FFA/ Свободные жирные кислоты, % |
max 4 |
|
Solubility/ Растворимость, % |
max 85 |
|
Foreign material / Посторонние включения |
absent |
Microbiological parameters
|
Parameter |
Limit |
|
Total plate count, in 1g |
no more 1,0х104 CFU |
|
Coliform, in 1g |
no more 10 CFU |
|
Staphylococcus aureus, in 0, 1g |
absent |
|
Salmonella, in 25g |
absent |
|
Proteus, in 0,1g |
absent |
Storage conditions:
No more than 6 months in the temperature no more plus 20°С and relative air humidity under 75%
No more than 24 months in the temperature no more plus 2°С and relative air humidity under 75%
Packaging:
20 kg. in multilayer paper bags with polyethylene liner
