Egg Yolk Powder
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- Egg Yolk Powder
PRODUCT DETAILS
Consumption Area and Functional Properties
It is used in all sectors where egg yolk is used, such as mayonnaise, sauce, pasta, ice cream, bakery products. This product is excellent in emulsifying, color and taste. Another advantage is storage conditions, transportation and shelf life.
Description
Egg Yolk Powder is obtained by drying pasteurized liquid eggs with a spray dry machine.
100 g of egg yolk powder dissolved in 125 g of water is equivalent to 225 g of fresh egg yolk.
Ingredients
Egg Yolk Powder
Storage and Shelf Life
It should be stored in a cool dry and well-ventilated area.
Shelf life is minimum 24 months at 20°C up to 75% humidity.
Packaging
Net 15 kg in quadro bags.

PRODUCTION PROPERTIES | |||
General Values | Guaranteed Values | ||
| pH Humidity Protein Total Fat | 6.5 -7.0 3.0-4.0 % >35% 58-62% | 6.0-8.0 6,5-8.0 % 33-37% 58-62% |
| Total Live Count Enterobacteriaceae Salmonella Staph.aureus Energy | <10.000/g <10/g Negative/25g Negative/0,01g Approximately 2700 kj/640 kcal | <5.000/g <10/g Negative/25g Negative/0,01g Approximately 2700 kj/640 kcal |