10% Salted Egg Whites
(Liquid & Frozen)
 
Salmonella  Negative - USDA Method of Analysis
Standard Plate Count  10,000 / gm. Maximum
Coliform  10 / gm. Maximum
Yeast & Mold  10 / gm. Maximum
Salt (As Additive) 10% Approximately
Fat  0.25% Minimum
Protein  9.0% Minimum
pH 8.6 +/- .3%
INGREDIENTS: Egg Whites with Approximately 10% Salt

PACKAGING: Tankers, Poly-Lined Drums,  and 30lb. Plastic Containers