Egg Yolk Powder
Used as an ingredient in the production of sauces (including mayonnaise), pasta products, bakery and confectionery products, ice cream, pastries, and other products where egg yolk is included in the recipe.
It provides pronounced taste and aroma properties, rich color, improved texture, and stable emulsifying properties of finished products. Compared to liquid egg products, the powder is more convenient for storage, transport, and dosing.
Suitable for industrial and professional use.
Consists of 100% natural pasteurized and spray dried liquid egg yolk. 100 g of powder dissolved in 125 g of water corresponds to approx. 225 g of liquid egg yolk.
Store in a clean, dry, and ventilated area.
At temperatures not exceeding +2°C: 24 months
At temperatures not exceeding +20°C: 12 months
Blue polyethylene bag in a cardboard box or paper bag, net weight – 20 kg.
| Typical values | Guaranteed values | ||
|---|---|---|---|
| Analytical Data: | pH-value Moisture Fat content Protein | 6.5 - 7.0 3.0 - 4.0% 58.0 - 62.0% 35.0% | 6.5 – 7.0 3.0 - 4.0% 58.0 - 62.0% 33.0 - 37.0% |
| Micro | Total plate count Enterobacteriaceae Salmonella Staph. aureus | <10.000 CFU/g <10/g Negative/25g Negative/0.01g | <10.000 CFU/g <10/g Negative/25g Negative/0.01g |
| Nutrient Content pr. 100g: | Energy | 2696 kJ / > 644 kcal | 2696 kJ / > 644 kcal |