Heat-Stable Egg Yolk Powder
20/25 kg cartonsSolids ≥96%; fat ≥52%; salt 7.5–8.5%
Heat-stable egg yolk powder for emulsification in food formulations.
Product Description
Enzyme-treated, pasteurized and spray-dried egg yolk. Yellow powder with characteristic egg yolk taste and aroma, for emulsification in food formulations. Ingredients: Dried egg yolk ≥87%; salt 8 ±0.5%; glucose syrup 4 ±0.5%; anti-caking agent E551 ≤1%; phospholipase A2 as required. Allergen: egg.
Storage and Packaging
Packaging: Cartons with polyethylene liners: 20 or 25 kg; lined kraft bags: 5-20 kg; polyethylene bags: 5-12.5 kg. Store dry. Shelf life: 24 months. Physical and Chemical Data
ParameterSpecification
pH6-7
Solids≥96%
Fat≥52%
Salt7.5-8.5%
Microbiological Data
| Parameter | Specification |
|---|---|
| Total plate count | <5,000 cfu/g |
| Enterobacteriaceae | <10 cfu/g |
| Salmonella | Negative in 25 g |
| Staphylococcus aureus | Negative in 1 g |
Nutritional Data
Typical values per 100 g.
ParameterSpecification
Energy2,600 kJ / 616 kcal
Protein29.4 g
Carbohydrate4.7 g
Fat53 g
Saturated fat17.7 g
Salt7.8 g
Fibre0 g
Product specification1