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Liquid albumen
Ingredients: Edible chicken egg albumen
Replacement ratio: 1 kg of pasteurized liquid albumen is equivalent to 35-38 fresh egg whites.
Production process: Chilled pasteurized liquid albumen is produced by dividing whole egg into white and yolk, then the liquid albumen is filtered, pasteurized and packed in aseptic containers.
Packaging: Pasteurized chilled liquid albumen is packed into 20 kg aseptic multi layer bag and corrugated box.
Replacement ratio: 1 kg of pasteurized liquid albumen is equivalent to 35-38 fresh egg whites.
Production process: Chilled pasteurized liquid albumen is produced by dividing whole egg into white and yolk, then the liquid albumen is filtered, pasteurized and packed in aseptic containers.
Packaging: Pasteurized chilled liquid albumen is packed into 20 kg aseptic multi layer bag and corrugated box.
Storage: Store in dry, clean and well-ventilated premises at temperatures from 0 °C to 4 °C, store up to 28 days.
Use: Pasteurized pasteurized albumen is used for production of confectionery, bakery and meat products.
Organoleptic characteristics:
Color of the product – from light yellow to light green.
Taste and odor – Natural, egg with no extraneous odor.
Consistency – No shell residues, films, liquid.
Use: Pasteurized pasteurized albumen is used for production of confectionery, bakery and meat products.
Organoleptic characteristics:
Color of the product – from light yellow to light green.
Taste and odor – Natural, egg with no extraneous odor.
Consistency – No shell residues, films, liquid.
Physico-chemical parameters
| Mass fraction of dry matter, % | 11.5 or higher |
| Mass fraction of protein substances, % | 11.0 or higher |
| Concentration of hydrogen ions, pH | 8.0 or higher |
| Content of beta-oxybutyric acid calculated as dry matter, mg/kg | 10,0 or higher |
Microbiological parameters
| Indicators | Actual value | Norm according to GOST |
|---|---|---|
| Pathogens (including Salmonella in 25 g of product) | Absent | absence in 25.0 g |
| CFAnM, CFU/g (cm³) | Less than 4*10² | Not more than 1*10⁵ |
| Escherichia coli bacteria (coliforms) | Absent | Not allowed in 0.1 g |
| St. aureus Not allowed in 1.0 g | Absent | Not allowed in 1.0 g |
| Bacteria of the genus Proteus | Absent | Not allowed in 1.0 g |
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© The company "Leto Group" 2023
01017, Tula region, Zaoksky district, Sosnovy village, p. 1
PSRN: 5137746102742
TIN / KPP: 7703801078 / 712601001
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01017, Tula region, Zaoksky district, Sosnovy village, p. 1
PSRN: 5137746102742
TIN / KPP: 7703801078 / 712601001
Privacy policy