Liquid Egg

Egg Liquid, Certification : FSSAI

• Form : Liquid
• Grade Standard : Food Grade
• Number Of Flower : Natural
• Certification : FSSAI
• Shelf Life : 3 Months

Liquid Pasteurised Frozen Egg, Packaging Type : Jerry Can / HDP Bag

• MOQ : 500 unit
• Packaging Type : Jerry Can / HDP Bag
• Shelf Life : 12 months

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

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

Liquid Egg, Packaging Type : Plastic Container

• pH : 6-8.8
• Protein : 80-83 %
• Packaging Type : Plastic Container
• Usage : Restaurant
• Form : Liquid

Liquid Egg, Packaging Type : Pouch

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

Liquid Egg, Packaging Type : Light Yellow

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

Liquid Egg

• Packaging Type : all type
• Supply Type : Supplier
• Features : Fat free , Gluten free , Cholesterol free, High in protein, Pasteurized

Liquid Eggs, For Household, Mess, Restaurant, Certification : FSSAI Certified

• Form : Liquid
• Certification : Fssai Certified
• Feature : Healthy, Hygienically Packed, Less Calories, Long Shelf Life, Low Fat, Natural, Pure
• Packaging Type : Plastic Bottle, Plastic Box, Plastic Container, Pouch
• Shelf Life : 1 Month, 3 Months
• Grade Standard : Food Grade
• Packaging Size : 1-10 Ltr, 10-20 Ltr
• Application : Household, Mess, Restaurant

Liquid Egg

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

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
• Packaging Type : Plastic Bottle, Plastic Container
• Number Of Flower : Egg Yolk Liquid
• Supply Type : Manufacturer
• Country of Origin : India
• Form : Liquid

Egg Albumin Liquid

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

Frozen Egg Albumin Liquid

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

Frozen Whole Egg Liquid

• MOQ : 1 Container
• Fat : 9.8-10.2% min
• Yeast & Mold : 10/g max
• Brand Name : Saroni
• pH : 6.8-7.9
• Protein (N x 6.25) : 11.9-13.0% min
• Listeria : Negative
• Solids : 24% +/-0.5min
• E. Coli : Negative
• Salmonella (USDA Method) : Negative

Whole Egg Liquid

• Listeria : Negative
• Standard Plate Count : 5,000/g max.
• Salmonella (USDA Method) : Negative
• pH : 6.8-7.9
• Fat : 9.8-10.2% min
• Solids : 24% +/- 0.5 min
• E. Coli : Negative
• Yeast & Mold : 10/g max
• Protein (N x 6.25) : 11.9-13.0% min
• Availability : In Bag in Box 5 kgs, 10 kgs, 20 kgs

Frozen Whole Egg Liquid

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

Egg Yolk Liquid

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