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Technical characteristics
- BrandEgg
Description
We are into dealing with high grade Egg Mayonnaise that is popular among the customers for its attractive properties. This Egg Mayonnaise is well-packed to ensure flawless delivery to the customers. We are among the renowned Exporters and Suppliers of Egg Mayonnaise from India.
The Chemical and Microbiological properties of Egg Mayonnaise are as follows :
Acidity (as acetic acid) : 0. 4 - 0. 6
Salt (% as NaCl) : 1. 4 - 1. 6
pH : 3. 8 -4.1
Brookfield @ 21oC : 1, 40,000 - 2, 00,000
Standard Plate Count : < 5000 / gram
Yeast and Mould Count : < 100 / gram
Lactobacillus : < 100 / gram
The Chemical and Microbiological properties of Egg Mayonnaise are as follows :
Acidity (as acetic acid) : 0. 4 - 0. 6
Salt (% as NaCl) : 1. 4 - 1. 6
pH : 3. 8 -4.1
Brookfield @ 21oC : 1, 40,000 - 2, 00,000
Standard Plate Count : < 5000 / gram
Yeast and Mould Count : < 100 / gram
Lactobacillus : < 100 / gram
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Egg Mayonnaise
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