EGG YOLK POWDER

CN FEA 0408118000

1 kg of egg yolk powder is equivalent to 125 fresh egg yolks.
 

Types:

  • fermented (heat stable);
  • plain (not fermented);
  • fermented with salt additive.

Manufacturing process: liquid egg yolk from raw eggs is filtrated, standardized and pasteurized. After spray drying, the obtained product is aseptically packed, which guarantees its long shelf life. Fermented egg yolk is obtained by fermenting liquid egg yolk before drying it. Fermentation improves emulsifying and stabilizing characteristics of the product within a wide temperature range.

Application: Since fermented egg yolk powder is characterized by high emulsifying and stabilizing qualities, it is widely used in mayonnaise production. Plain egg yolk powder is also used for producing various kinds of mayonnaises and sauces, as well as in confectionary industry.

Storage conditions and shelf life: 

For plain egg yolk powder: store in clean, dry and well-ventilated premises at a temperature:

  • not exceeding +20°С for not more than 6 months;
  • not exceeding +4°С for not more than 24 months.

For fermented egg yolk powder with and without salt additive: store in clean, dry and well-ventilated premises with a relative humidity of not more than 75% at a temperature:

  • not exceeding +20°С for not more than 12 months;
  • not exceeding +4°С for not more than 24 months.

Packaging: corrugated boxes with polyethylene lining, net weight 25 kg.

 

Plain egg yolk powder

Fermented egg yolk powder

Fermented egg yolk powder with salt additive

Solids weight ratio, not less than

95,0 %

95,0 %

95,0 %

Fat weight ratio, not less than

53,0 %

50,0 %

50,0 %

Protein weight ratio, not less than

35,0 %

30,0 %

30,0 %

Solubility

not more than 40.0%

not less than 55.0%

not less than 55.0%

Salt weight ratio, not more than

9,0