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ALBUMAN POWDER
| Moisture (%) | maximum 8.0 |
| Fat (%) | maximum 0.2 |
| Protein (nx6.5) (%) | minimum 80 |
| Ash (%) | maximum 6.0 |
| PH (%) | Range 6.5-8.0 |
| Reducing sugar (%) | maximum 0.1 |
| Granulation | minimum 100 |
| Standard plate count | maximum 1000 |
| Coliform count (per gram) | Negative |
| Yeast & count (per gram) | Negative |
| E.coli (per gram) | Negative |
| Staphylococus aureus (per gram) | Negative |
EGG YOLK POWDER
| Moisture (%) | maximum 4.0 |
| Fat (%) | by acid hydrolysis method minimum 57 |
| Protein (nx6.5) (%) | minimum 30 |
| Ash (%) | maximum 4.0 |
| PH (%) | Range 5.5-7.0 |
| Reducing sugar (%) | maximum 1.15 |
| Granulation | minimum 100 |
| Standard plate count | maximum 5000 |
| Coliform count (per gram) | Negative |
| Yeast & count (per gram) | maximum 10 |
| E.coli (per gram) | Negative |
| Salmonella (per 100 gram) | Negative |
| Staphylococus aureus (per gram) | Negative |
WHOLE EGG POWDER
| Moisture (%) | maximum 4 |
| Fat (%) | by acid hydrolysis method minimum 40 |
| Protein (nx6.5) (%) | minimum 45 |
| Ash (%) | maximum 4.0 |
| PH (%) | Range 7.0-9.0 |
| Reducing sugar (%) | maximum 1.5 |
| Granulation (% through USBS#16 screen) | minimum 100 |
| Standard plate count (per gram) | maximum 5000 |
| Coliform count (per gram) | Negative |
| Yeast & count (per gram) | maximum 10 |
| E.coli (per gram) | Negative |
| Salmonella (per 100 gram) | Negative |
| Staphylococus aureus (per gram) | Negative |
