รายละเอียดเอกสาร

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.