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 ValuesGuaranteed Values

 



Physical Properties

 

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%

 

 


Microbiological Properties

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