Share on (62014119955):
Egg yolk powder (full egg powder) rich in lecithin, cephalin, not only has rich nutritional value, but also has excellent emulsification, is to improve the taste of food, increase flavor, and use a wide range of food nutrition ingredients. Reduction ratio: |
| Sensory Index | Chemical indicators | Microbial indicator | ||
| Status: powdery and easy to loose block | Fat | Egg yolk powder ≥60% | Total plate counts: cfu/g ≤5000 | |
| Whole egg powder ≥42% | ||||
| Color: | Egg yolk powder :yellow | Protein | Egg yolk powder ≥30% | E.coli: MPN/100g ≤ 40 |
| Whole egg powder :light yellow | Whole egg powder ≥40% | |||
| Odor: | Egg yolk powder:strong | Moisture ≤ 4.5% Free fatty acid ≤ 4.5% | Mold cfu/g ≤ 25 | |
| Whole egg powder:Light | Pathogenic bacteria:Negtive | |||
New products from manufacturers at wholesale prices