Daxinganling Lingonberry Group

Moisture: Max 4.0% Protein: Min 60.0% Free Fatty Acid: Max 4.5% PH: 6.0-7.0 Appearance: Loose powder or vulnerable to massive, uniform yellow, with the normal egg white smell, no odor, no impurities. Melamine: Negative Total bacteria: Max 5000cfu/g Coliform Group: Max 0.4MPN/g Salmonella: Negative per 25g Egg yolk powder contains abundant nutrient content of lecithin and protein as well as other, and it has good emulsibility and funtions of expansion, color adjustment, and flavor enhancing. Therefore, it is widely applicable to the food industry and a large number of products, lke the baked products, cold drinks, seasonings, mayonnaises and baby food etc. In addition, the yolk oil and lecithin may be abstracted from the yolk powder and applicable to the pharmacy and healthcare food. It was made of fresh egg and with full nutrients, good emulsibility, expansion function, color adjustment and flavor enhancing.