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1. In wheaten food such as cookies, biscuit, scone, egg roll, noodles, instant
noodles etc.
Make noodles taste elastic, used as substitute for egg, playing the same role as egg.
2. In ice cream
Yolk powders natural emulsifying agent, enhance fat comdensation and make it difficult to
loose its shape.
3. In egg milk powder, chicken-extract products
Used as seasoning, make dishes more delicious.
4. In turtle, fish and pet feed
Make them grow faster.
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| ( for reference only ) | ||
| Moisture | Max. 4.0% | |
| Fat ( Chloroform) | Min. 60.0% | |
| Protein | Min. 30.0% | |
| Free Fatty Acid | Max. 4.0% | |
| pH | 6.0-7.0 | |
| Total Bacteria | Max. 4000/g | |
| Coliform Group | Max. 40/100g | |
| Salmonella | Negative | |
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| Inner: | Plastic Bag | ||
| Outer: | Cardboard Box | ||
| Net Weight: | 20.00kg | ||
| Measurement: | 390x285x400mm | ||
