AOAC GFA Stakeholder Program Meeting Book (August 29, 2021)

Example 2: Egg in Wheat Flour and Sugar Pre- Spikes Egg in Wheat Flour • Similar procedure to soy in wheat flour • Spray dried whole egg • Also blended down to create lower egg in flour levels Egg in Sugar • Tried same procedure as used for wheat flour • Visibly inhomogeneous • Switched from mixer to food processor

Egg-flour level

Homogeneity CV (%)

Egg-sugar level

Homogeneity CV (%)

Expected ppm

Expected ppm

High Low

57,691

23.35

High Low

57,691

5.84 9.47

14

7.13 27

14

27

Thank you! Questions? Melanie Downs mdowns2@unl.edu

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