Skip to content

OVALBUMIN – EGG WHITE

From 1 Kg
materia primas
Producto Nutrifoods
materias primas nutrifoods

Technical data sheet

Reference Nº: DIV-288F
Date: 01/03/2024
OVALBUMIN – EGG WHITE
CHEMICAL IDENTIFICATION
DESCRIPTIONSpray dried pasteurised egg white powder
MOLECULAR WEIGHTEgg white powder
APPLICATIONSAll traditional uses of egg white in sweet and salty recipies
USE INSTRUCTIONSDissolve 12.0 kg of powder in 88.0 kg water to get 100 kg (11 % dry matter).
CATEGORYTerrestrial animal products and products derived from terrestrial animals.
CODE9.15.3.
SPECIES or CATEGORIES of ANIMAL
APPEARANCEWhite powder
ODOURCharacteristic
TASTECharacteristic
Specifications
Standard
Method
IDENTIFICATIONPositiveInternal method
DRY MATTER≤8.0%Internal method
ASHES≤6.0%Internal method
pH5.5 – 8.0Internal method
SOLUBILITYSoluble in lukewarm waterInternal method

Microbiological analysis

Specifications
Standard
Method
SPECIFICATIONS*
TOTAL PLATE COUNT<10 000 ufc/gInternal method
ENTEROBACTERIES<10 ufc/gInternal method
S. AUREUSAbsence/gInternal method
SALMONELLAAbsence/25gInternal method
*Según el método AFNOR validado / *According to validated AFNOR method

Other informations

Use: Feed raw material.
Product according to the Reg. (EU) Nº 2022/1104 modified the Reg. (EU) Nº 68/2013.
GMO Free Product conforms to the Reg. (EC) Nº 1829/2003 & Nº 1830/2003.
Product CONTAINS Allergens: Egg and products thereof.
Producto NO ha sido Irradiado according to the Dir. (EU) 1999/3CE.
STORAGE: Keep in in dry storage facilities, away from direct sunlight, at room temperature.
Shelf life: 2 years.
Norms: Complies manufacturer´s specifications.
ALL DATA SHOWN ARE FROM OUR SUPPLIER-MANUFACTURER. THE ABOVE INFORMATION DOES NOT EXEMPT FROM THE OBLIGATION TO IDENTIFY AND CONTROL THE PRODUCT IN RELATION TO THE INTENDED USE. THIS DOCUMENT IS GENERATED BY COMPUTER AND IS VALID WITHOUT SIGNATURE.
STORAGE CONDITIONS
*Product characteristics may vary from one batch to another due to the origin of the raw materials used in its manufacture, their area of origin, or natural factors associated with them. These variations may affect parameters such as color, odor, taste, or moisture, without compromising its properties or quality.
*The technical data sheets are informative and may not be up-to-date. Please contact us for the latest version.
*Any additional information or supporting documentation will be provided upon request or against order.