Whole Egg Powder

Moisture % Max. 4.0 GB 5009.3 Fat ≥58.0 GB/T 5009.47 pH 6.0-7.0 GB 5009.237 Particle size Pass through a 20-mesh sieve Gel strength Not Applicable Mesophilic Aerobes cfu/g ≤50000/g GB 4789.2 Coliform bacteria cfu/g ≤ 10/g GB 4789.3 Salmonella /25g Not Detected AOAC 2013.01 Listeria monocytogenes/25g Not Detected AOAC 2004.02 Nutritional characteristics Energy kJ/100g Protein g/100g 35 Fat g/100g 57.0 Carbohydrates g/100g 2.3 Sodium mg/100g 166