Egg white powder (food grade) technical standard

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1. Basic requirement

No none-food raw materials should be used. No food additives and nutrient enhancers out of scope and over the dosage permitted shall be used. Do not use any unreasonable processing technology which may affect food safety.

2. Raw material and auxiliary material requirements

2.1 The hen eggs used shall comply with the provisions of  GB 2748.
2.2 The water used for manufacturing shall comply with the provisions of  GB 5749.
2.3 The disinfectants used during manufacturing process shall comply with the provisions of GB 5749.

3. Sensory requirements

In accordance with the requirements listed in Table 1.

Table 1 Sensory requirements
Parameters

Requirement

Colour

Milky white colour

Form

Powder

Smell

Has natural smell of chicken egg white powder; 
No abnormal smell

Impurity

No visible external impurities

Solubility

≥85%

4. Chemical parameters

In accordance with the requirements listed in Table 2.

Table 2 Chemical parameters
Parameter

Value

Moisture (g/100g)

≤8.0

Crude protein (g/100g)

≥78

Lead (Pb) (mg/kg)

≤0.2

Zinc (Zn) (mg/kg)

≤50

Total arsenic (As) (mg/kg)

≤0.05

Total mercury (Hg) (mg/kg)

≤0.05

Benzene hexachloride (BHC) (mg/kg)

≤0.1

Dichlorodiphenyltrichloroethane (DDT) (mg/kg)

≤0.1

5. Microbiological parameters

In accordance with the requirements listed in Table 3.

Table 3 Microbiological parameters
Parameters

Value

Total plate count (cfu/g)

≤5000

Coliform count (MPN/g)

0

Pathogenic bacteria (Salmonella, Shigella)

Not detected

6. Net weight measurement

Shall comply with the provisions of “ Measures for the metrological supervision and administration of quantitatively packed commodities

7. Sanitary requirement during manufacturing process

Shall comply with the provisions of GB 14881.