Liquid Egg Manufacturers & Suppliers

Liquid Egg, Packaging Type : Pouch

• Weight Per Pack : 200 ml
• Supply Type : Supplier
• Packaging Type : Pouch

Liquid Egg, For Restaurant, Feature : Healthy, Less Calories, Long Shelf Life

• MOQ : 100 Set
• Grade Standard : Food Grade
• Feature : Healthy, Less Calories, Long Shelf Life
• Application : Restaurant
• Usage : Consumption
• Form : Liquid
• Shelf Life : 3 Months
• Packaging Type : Plastic Bottle, Plastic Box, Plastic Container
• Packaging Size : 1-10 Ltr, 10-20 Ltr
• Certification : Fssai Certified

Liquid Egg, Packaging Type : Plastic Container

• pH : 6-8.8
• Supply Type : Supplier
• Form : Liquid
• Protein : 80-83 %
• Usage : Restaurant

Liquid Egg, Packaging Type : Light Yellow

• MOQ : 5 Bottle
• Form : Liquid
• Supply Type : Manufacturer
• Certification : Fssai Certified
• Feature : Healthy, Hygienically Packed, Long Shelf Life, Low Fat, Natural
• Packaging Size : 1-10 Ltr
• Grade Standard : Food Grade
• Application : Household, Restaurant, Bakery

Liquid Egg

• Features : Fat free , Gluten free , Cholesterol free, High in protein, Pasteurized
• Weight Per Pack : 7kg
• Supply Type : Supplier

Liquid Egg

• Usage/Application : Household
• Packaging Size : 5 liter,10 liter,15 liter,20 liter,40 liter (Available)
• Packaging Type : Available in Plastic Packet, Drum etc depending upon the quantity
• Storage Temperature : 0 to 4 degree Celsius
• Shelf Life : 25 to 30 days

Liquid Pasteurized Eggs Whites

• Features : Mouth-watering taste, Delicious, Absolutely fresh

Frozen Liquid Eggs

Liquid Egg

Egg Yolk Liquid, Color : Yellow For Use In Bakery, Home, Etc

• MOQ : 500 Litre
• Form : Liquid
• Country of Origin : India
• Application : Use In Bakery,Home,Etc
• Number Of Flower : Egg Yolk Liquid
• Supply Type : Manufacturer

Egg Albumin Liquid

• Coliform : 10/g max
• Fat : 0.075-0.25% min
• Solids : 12 +/- 1.0 min
• Yeast & Mold : 10/g max
• E. Coli : Negative
• pH : 8.0-9.5
• Standard Plate Count : 5,000/g max.
• Protein (N x 6.25) : 9.6-10.5 % min
• Listeria : Negative
• Salmonella (USDA Method) : Negative

Egg Yolk Liquid

• Solids : 43.0-45.0 min
• Standard Plate Count : 5,000/g max.
• Fat : 23.8-26.6% min
• Coliform : 10/g max
• Salmonella (USDA Method) : Negative
• Listeria : Negative
• pH : 5.8-7.0
• Protein (N x 6.25) : 15.3-16.0% min
• Yeast & Mold : 10/g max
• E. Coli : Negative

Frozen Whole Egg Liquid

• Yeast & Mold : 10/g max
• E. Coli : Negative
• Fat : 9.8-10.2% min
• Coliform : 10/g max
• Brand Name : Saroni
• Salmonella (USDA Method) : Negative
• Listeria : Negative
• Protein (N x 6.25) : 11.9-13.0% min
• Solids : 24% +/-0.5min

Frozen Egg Yolk Liquid

• Coliform : 10/g max
• Salmonella (USDA Method) : Negative
• Solids : 43.0-45.0 min
• Listeria : Negative
• Standard Plate Count : 5,000/g max.
• Fat : 23.8-26.6% min
• pH : 5.3-7.0
• E. Coli : Negative
• Protein (N x 6.25) : 15.3-16.0% min
• Yeast & Mold : 10/g max

Frozen Whole Egg Liquid

• Listeria : Negative
• Yeast & Mold : 10/g max
• Solids : 24% +/- 0.5 min
• Salmonella (USDA Method) : Negative
• Protein (N x 6.25) : 11.9-13.0% min
• Fat : 9.8-10.2% min
• E. Coli : Negative
• Standard Plate Count : 5,000/g max.
• pH : 6.8-7.9
• Coliform : 10/g max

Frozen Egg Albumin Liquid

• Listeria : Negative
• Standard Plate Count : 5,000/g max.
• E. Coli : Negative
• Solids : 12 +/- 1.0 min
• Fat : 0.075-0.25% min
• Salmonella (USDA Method) : Negative
• Yeast & Mold : 10/g max
• Protein (N x 6.25) : 9.6-10.5 % min
• Coliform : 10/g max
• pH : 8.0-9.5