Heat-Stable Egg Yolk Powder
Purpose and application: It is mainly used in the production of mayonnaise and other emulsified sauces. It is characterized by heat stability and strong emulsifying properties. It ensures the formation and stability of the emulsion even under conditions of high temperature and long-term storage. Due to the fermentation process, it has a more pronounced and rich taste. In addition, compared to liquid products, the powder is more convenient for storage and transport. 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, well-ventilated room.
At temperatures not exceeding +2°C: 24 months.
At temperatures not exceeding +20°C: 12 months.
Blue polyethylene bag in a cardboard box or in a paper bag, net weight – 20 kg.
| Typical Values | Guaranteed Values | ||
|---|---|---|---|
| Analytical Data: | pH-value Moisture Fat content Protein Free fatty acids | 6.4 - 6.7 3.0 - 4.0% 56.0 - 60.0% 35.0% 6.0 - 11.0% | 6.4 – 6.7 3.0 - 4.0% 56.0 - 60.0% 33.0 - 38.0% 6.0 - 11.0% |
| Micro | Total plate count Enterobacteriaceae Salmonella Staph. aureus | <10.000/g <10/g Negative/25g Negative/0.01g | <10.000/g <10/g Negative/25g Negative/0.01g |
| Nutrient Content pr. 100g: | Energy | Approx. 1450 kJ / 320 kcal | Approx. 1450 kJ / 320 kcal |