Animal Proteins
| Color | white to cream |
|---|---|
| Odor | neutral |
| Taste | neutral |
| Protein (N x 6,25) | 94,0 - 98,0 % |
| Collagen | 70,0 - 75,0 % |
| Fat | 9,0 - 13,0 % |
| Sodium chloride | max 1 % |
| Fiber | max 1 % |
| Ash | max 2 % |
| Phosphates (naturally occurring) | 0,39 % |
| Moisture | max 4 % |
| pH | 5,0 - 7,0 |
| Total plate count | max 10 000 /1g |
| Yeasts and Molds | max 100 /1g |
| Bacillus cereus | max 100 /1g |
| Coliform group bacteria | max 100 /1g |
| Salmonella | absent /25g |
| per 100g | ● fat 11g ; of which saturated fatty acids 4g ● carbohydrates 0g |
| Form | Powder |
Pork protein, tocopherol E306 (antioxidant, serves no technological function).
