Egg Powder

Identification Standardization Aspect Light yellow fine powder Odor & taste Characteristic Moisture 4.50% max. Fat 42% min. Free Fatty Acid 4.5% max. Hg 10ppm max. Melamine ≤0.25mg/kg Chloramphenicol ≤0.1ug/kg AHD ≤0.5ug/kg AMOZ ≤0.5ug/kg AOZ ≤0.5ug/kg SEM ≤0.5ug/kg