egg albumin powder

1) Moisture: max 8.0%

2) Protein: min 78.0%

3) PH: 6.0-8.5

4) Appearance: loose powder or vulnerable to massive, uniform milky white, 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

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