It was made of fresh egg and with full nutrients, good emulsibility, expansion function, color adjustment and flavor enhancing.

egg albumin powder

1) Moisture: max 4.0%

2) Protein: min 60.0%

3) Free Fatty Acid: max 4.5%

4) PH: 6.0-7.0

5) Appearance: loose powder or vulnerable to massive, uniform yellow, with the normal egg white smell, no odor, no impurities.

5) Melamine: negative

6) Total bacteria: max 5000cfu/g

7) Coliform Group: max 0.4MPN/g

8) Salmonella: negative per 25g

egg yolk powder