Egg albumen (egg white) is a source of complete protein and it contains all the amino acids required by the body for protein synthesis. The albumen or egg white makes up 60-63% of the egg.
Egg Albumen 80%
£5.34 – £17.34
- Is effective against Salmonella typhimuriumÂ
Only for use in Educational Applications
pH (10% in water): 7-8
Moisture: <7.9%
Protein (Nx6.681): >80%
Total Plate Count: <500/g
Coliform: <10/g
Yeast & Mould Count: <10/gÂ
Salmonellae: absent in 25g
Cas Number:Â 9006-59-1
Einecs Number:Â 232-692-7
Hazard Phrases:Â H0001
Additional information
| Weight | N/A |
|---|---|
| Pack size | 50gm, 100gm, 250gm, 500gm, 25Kg |
