1 kg of liquid egg yolks is equivalent to egg yolks of 55-56 shell eggs.
- chilled pasteurized;
- chilled pasteurized with salt additive;
- chilled pasteurized with sugar additive;
- chilled fermented with salt additive;
- chilled fermented.
Manufacturing process: liquid egg yolks are pasteurized and then poured into aseptic packaging, which ensures the high quality of the product and significantly increases its shelf life. Liquid egg yolk could be produced with various additives (salt, sugar etc.) upon our customers’ requests. Fermented yolk is obtained by fermentation process, which makes the product thermostable.
Application: Production of various kinds of mayonnaises and sauces.
Storage conditions and shelf life:
28 days at a temperature from 0°С to +4°С.
Packaging: laminated cartons, net weight 1l; aseptic packs in corrugated boxes, net weight 20kg, 1000kg.
liquid egg yolk
|Liquid egg yolk with
liquid egg yolk with salt
|Solids weight ratio, not less than||43,0 %||43,0 %||43,0 %|
|Fat weight ratio, not less than||25,0 %||25,0 %||25,0 %|
|Protein weight ratio, not less than||15,0 %||10,0 %||10,0 %|
|Hydrogen ion concentration, рН, not less than||5,9||5,9||5,9|
|Salt, not more than||—||—||10,0%|
|Sugar weight ratio (if added), not more than||—||30,0%||—|