Liquid Egg in Rajpura

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

Ingredients Whole eggs broken from fresh shell eggs (no additives) and then, Filtered and Pasteurized in accordance with Internationals standards. Filled in Bag in Box package, Blast freeze at —40°C and stored in frozen store -20°C Storage After opening, whole egg liquid should be kept refrigera more...

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

Ingredients Whole eggs broken from fresh shell eggs (no additives) and then Separated Egg Albumin, Pasteurized in accordance with International standards. Filled in Bag in Box package. Storage After opening, Egg albumin liquid should be kept refrigerated at 35° to 40“F (1.7° to 4.4°C) maximu more...

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

Ingredients Whole eggs broken from fresh shell eggs (no additives) and then Separated Egg Albumin, Pasteurized in accordance with International standards. Filled in Bag in Box package, Blast free-zed at -40°C and stored at -20°C. Storage After opening, Egg albumin liquid should be kept refrigerated at more...

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

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• Color : Yellow
• Supply Type : Manufacturer
• Application : Use in Bakery, Home, Etc
• Country of Origin : India
• Type : Egg Yolk Liquid
• Form : Liquid

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• MOQ : 1 Container
• pH : 8.0-9.5
• Protein (N x 6.25) : 9.6-10.5 % min
• E. Coli : Negative
• Standard Plate Count : 5000/g max
• Availability : Frozen Egg White- Jerry Can (5 Kg)
• Coliform : 10/g max
• Listeria : Negative
• Fat : 0.075-0.25% min
• Yeast & Mold : 10/g max

Applications: Egg white, also referred to as egg albumen are a high quality, nutrient dense food ingredient, as the protein in egg white has a very high biological value. It has also been shown to provide satiety and thus assist in weight loss diets.    The proteins in egg whites are very functional more...

• Coliform : 10/g max
• Fat : 9.8-10.2% min
• pH : 6.8-7.9
• Protein (N x 6.25) : 11.9-13.0% min
• Standard Plate Count : 5000/g max
• Solids : 24% +/-0.5min
• Yeast & Mold : 10/g max
• Listeria : Negative
• E. Coli : Negative
• Brand Name : Saroni

Applications: Whole eggs, or simply eggs, are composed of two distinct parts - the albumen, or white, and the yolk, or yellow - with each part providing different and important nutrients and functionalities. From the nutritional side, whole eggs are considered nutrient dense.    A 50 gram egg (avera more...