Egg Albumen


    A free flowing white powder obtained by spray drying of desugared liquid egg white and pasteurized

    AppearanceCreamy white powder


    MoistureMax 8.0 %
    ColourCreamy white powder
    FlavourNormal of egg
    OdourNormal of egg
    (10% W/W aq soln)
    6.5 to 8.0
    ProteinMin 80.0 %
    SugarMax 0.1 %


    Total plate countMax 10000 UFC/g
    YeastsMax 10 cfu/g
    MouldsMax 10 cfu/g
    Coagulase Positive StaphylococcusAbsent/g
    Escherichia ColiAbsent/g
    EnterobacteriaceaeMax 10 UFC/g

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Fri 13 April 2012 (1062)

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