Frozen Whole Egg Liquid

Frozen Fresh. Always Functional.

Physico-Chemical Characteristics

pH	7.0 – 8.0
Fat Content	Min. 9.0%
Protein Content	Min. 10.0%
Total Ash	Max. 1.2%
Total Solids	Min. 23%
Appearance	Normal taste, odour & natural egg colour

Microbiology Characteristics

Standard Plate Count	≤ 5000 cfu/g
Coliforms	≤ 10 cfu/g
E. coli	Absent
Salmonella (25g)	Negative
Staphylococcus aureus	Absent
Yeast & Mold	≤ 100 cfu/g
L. monocytogenes (5x1g)	≤ 100
Enterobacteriaceae (1g)	<10

Packaging

Packaging Sizes: 5 kg, 10 kg, 20 kg buckets or aseptic bag-in-box, cartons with inner polybags (custom options available).

Shelf Life & Storage

Storage Temperature: –18°C Shelf Life: 24 months (unopened, stored at –18°C).

Storage

Keep in cool and dry place, store in ambient temperature Protect from moisture and direct sun light Consume once the bag is opened or keep frozen