Liquid Egg Manufacturers & Suppliers

Liquid Egg, Packaging Type : Pouch

• Usage : Restaurant, Household, Mess
• Weight Per Pack : 200 ml
• Supply Type : Supplier

Liquid Egg, Packaging Type : Light Yellow

• MOQ : 5 Bottle
• Packaging Size : 1-10 Ltr
• Packaging Type : Tetra pack
• Grade Standard : Food Grade
• Application : Household, Restaurant, Bakery
• Supply Type : Manufacturer
• Certification : Fssai Certified
• Feature : Healthy, Hygienically Packed, Long Shelf Life, Low Fat, Natural

Liquid Egg, Packaging Type : Plastic Container

• Supply Type : Supplier
• Packaging Type : Plastic Container
• Form : Liquid
• Protein : 80-83 %
• Usage : Restaurant

Liquid Egg, For Restaurant, Feature : Healthy, Less Calories, Long Shelf Life

• MOQ : 100 Set
• Form : Liquid
• Number Of Flower : Liquid Egg
• Application : Restaurant
• Feature : Healthy, Less Calories, Long Shelf Life
• Shelf Life : 3 Months
• Grade Standard : Food Grade
• Packaging Type : Plastic Bottle, Plastic Box, Plastic Container
• Packaging Size : 1-10 Ltr, 10-20 Ltr
• Certification : Fssai Certified

Liquid Egg

• Supply Type : Supplier
• Packaging Type : all type
• Features : Fat free , Gluten free , Cholesterol free, High in protein, Pasteurized

Liquid Egg

• Packaging Type : Available in Plastic Packet, Drum etc depending upon the quantity
• Usage/Application : Household
• Storage Temperature : 0 to 4 degree Celsius
• Packaging Size : 5 liter,10 liter,15 liter,20 liter,40 liter (Available)
• Shelf Life : 25 to 30 days

Liquid Pasteurized Eggs Whites

• Features : Mouth-watering taste, Delicious, Absolutely fresh

Liquid Egg

Frozen Liquid Eggs

Whole Egg Liquid, Color : Light Yellow, Packaging Type : 1Kg

• MOQ : 500 Litre
• Country of Origin : India
• Supply Type : Manufacturer
• Packaging Type : 1Kg
• Form : Liquid
• Feature : High In Protein,Quality Approved
• Application : Making Cakes,Mayonnaise,Pancakes,Pastries

Egg Yolk Liquid

• Yeast & Mold : 10/g max
• pH : 5.8-7.0
• Solids : 43.0-45.0 min
• E. Coli : Negative
• Fat : 23.8-26.6% min
• Protein (N x 6.25) : 15.3-16.0% min
• Standard Plate Count : 5,000/g max.
• Coliform : 10/g max
• Salmonella (USDA Method) : Negative
• Listeria : Negative

Frozen Whole Egg Liquid

• Standard Plate Count : 5000/g max
• Coliform : 10/g max
• Protein (N x 6.25) : 11.9-13.0% min
• Salmonella (USDA Method) : Negative
• Brand Name : Saroni
• Listeria : Negative
• Solids : 24% +/-0.5min
• pH : 6.8-7.9
• Yeast & Mold : 10/g max

Egg Albumin Liquid

• pH : 8.0-9.5
• Solids : 12 +/- 1.0 min
• Yeast & Mold : 10/g max
• Standard Plate Count : 5,000/g max.
• Protein (N x 6.25) : 9.6-10.5 % min
• Salmonella (USDA Method) : Negative
• E. Coli : Negative
• Coliform : 10/g max
• Fat : 0.075-0.25% min
• Listeria : Negative

Frozen Egg Albumin Liquid

• Coliform : 10/g max
• Protein (N x 6.25) : 9.6-10.5 % min
• Listeria : Negative
• Salmonella (USDA Method) : Negative
• Fat : 0.075-0.25% min
• pH : 8.0-9.5
• Yeast & Mold : 10/g max
• E. Coli : Negative
• Solids : 12 +/- 1.0 min
• Standard Plate Count : 5,000/g max.

Frozen Whole Egg Liquid

• Salmonella (USDA Method) : Negative
• Listeria : Negative
• Standard Plate Count : 5,000/g max.
• Fat : 9.8-10.2% min
• Coliform : 10/g max
• Yeast & Mold : 10/g max
• E. Coli : Negative
• Protein (N x 6.25) : 11.9-13.0% min
• pH : 6.8-7.9
• Solids : 24% +/- 0.5 min

Frozen Egg Yolk Liquid

• Salmonella (USDA Method) : Negative
• Protein (N x 6.25) : 15.3-16.0% min
• E. Coli : Negative
• Coliform : 10/g max
• Fat : 23.8-26.6% min
• Standard Plate Count : 5,000/g max.
• Listeria : Negative
• Solids : 43.0-45.0 min
• Yeast & Mold : 10/g max
• pH : 5.3-7.0