... nutrients, good emulsibility, expansion function, color adjustment and flavor enhancing. egg albumin powder1) Moisture: max 4.0%2) Protein: min 60 ... .0-7.05) Appearance: loose powder or vulnerable to massive, uniform yellow, with the normal egg white smell, no odor, no impurities ... ) Coliform Group: max 0.4MPN/g8) Salmonella: negative per 25g egg yolk powder