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AACC International Approved Methods - AACC Method 20-10.01. Egg Solids in Pasta Products

AACC International Approved Methods

Ingredients

AACCI Method 20-10.01
Egg Solids in Pasta Products

VIEW METHOD

Objective
This method estimates the egg solids content of egg pasta by determining the cholesterol content of unsaponifiable material found under Method 30-40. If egg-free products or material containing less than 0.23% unsaponifiable material are used, add 10 mg cholesterol before analysis and correct results accordingly. The added cholesterol should have a melting point of not less than 147°, and its purity should be checked by submitting 20 mg to determination below.