Egg Products Egg Yolk Powder
Egg yolk powder is rich in lecithin, protein, etc and has good emulsification, expansion, color adjustment and flavor enhancing ability. It can be applied to many products, such as toasted foods, cold drinks, seasonings, mayonnaise , babyâ??s food, etc. Besides, egg yolk oil and lecithin can be extracted from egg yolk powder for medication and health care foods. Application: 1. It can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor. 2.After the mixing with the dough, it can make the dough has higher ability of gas containing. 3.Add into the baked goods, and make the food surface colorful and beautiful. 4.As a kind of natural emulsifier for the cold food, it can increase the cohesiveness of fat, and improve the conformality of the cold food. 5.It can as the ingredients of flavoring.
Egg Yolk Powder Type: Food Grade Origin: China AUCO No.: 125 Packing: 25kg bag
Egg Yolk Powder Type: Food Grade Origin: China AUCO No.: 125 Packing: 25kg bag
Egg yolk powder is a convenient and versatile food ingredient made from fresh egg yolks. It undergoes a careful drying process to remove the moisture content while preserving the nutritional value and flavor of the yolks. The result is a fine, golden-yellow powder that can be easily reconstituted with water when needed for various culinary applications. The production of egg yolk powder starts by separating the yolks from the egg whites. The yolks are then pasteurized to ensure food safety before being spray-dried or freeze-dried. Both methods effectively remove the water content from the yolks, resulting in a stable and shelf-stable powder.
Egg Products Egg Yolk Powder Heat Stable
Product Name: Egg Yolk Powder (Heat Stable) Type: Food Grade Origin: China AUCO No.: 125 Packing: 25kg bag" Items Standard Appearance Powder or easily loose block, uniform yellow, no impurities, no odor Moisture (%) 5.0 Fat (Chloroform Method) (%) 45.0 Protein (%) 25.0 Salt (%) 7.5 9.0 PH 5.5 7.0 Total Bacteria (CFU/g) n=5 c=2 m=5x104 M=5x106 Coliform Group (CFU/g) n=5 c=2 m=10 M=100 Salmonella (/25g) n=5 c=2 m=0
We produce and export excellent quality Egg Yolk Powder for the usage in Egg Mayonnaise Sauce, Egg Noodles, Pasta, Bakery Products, Cosmetics, Nutraceuticals, etc. with prompt delivery.
Appearance: Yellow Powder Quality Standard: Food Grade Egg Yolk powder is rich in lecithin, the protein and other nutrients. With its excellent emulsifier and good expansion, color matching, run-mouth and adding fragrance, it is widely used in a variety of products, such as bakery products, cold products, spices, mayonnaise, infant food, etc. In addition, it can drive butter and egg lecithin applied to medicine and health food. Packaging:1kgs/Aluminum foil bag,20kgs/Drum or Carton. Application: 1. It can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor. 2.After the mixing with the dough,it can make the dough has higher ability of gas containing. 3.Add into the baked goods,and make the food surface colorful and beautiful. 4.As a kind of natural emulsifier for the cold food,it can increase the cohesiveness of fat,and improve the conformality of the cold food. 5.It can as the ingredients of flavoring. Storage: Store the product sealed in a cool, dark place (5°C or below).Avoid high temperature and humidity.Once the package is open, remove air or fill nitrogen and use the product up as soon as possible.
We are a manufacturer of high quality egg yolk powder here in thailand. Specification: Moisture (%) 5.0 max Fat (%) 60 min. Ph 6-7 Packing: 20 kg/bag
Egg yolk powder is a key ingredient in industrial emulsions: being capable of withstanding high temperatures, the emulsion can be heated to an extreme degree without breaking. Minimum 20 kgs
This powder is high in fat and very nutritious This powder is wrapped in food grade polythene cover and packed in box of 25 kg
Specification: The advantage of this product is especially the good whipping ability and foam stability. 100 g of powder dissolved in 125 g of water corresponds to aprox. 225g of liquid egg yolk. Keep in the dry and dark place. Shelf life at 2 C: 24 months of in an unopened package. At 20 C: 12 months in an unopened package.
We have all kinds of egg powder with the best quality and the competitive prices to attract various buyers.
SPECIFICATION: Sulphated Ash:
Ingredients: hen egg yolk of fresh shell eggs Produced by separation, spray drying with pasteurization Properties: excellent solubility, emulsifying capacity and high nutritional value (enriched proteins, lipids, trace elements calcium, magnesium and iron) Application: mayonnaise, dressings, sauces, pasta, confectionery Packaging: 20 kg kraft bag with PE insert Shelf life: 24 months
Ingredients: hen egg yolk of fresh shell eggs, salt, enzyme Produced by separation, fermentation, pasteurization and spray drying Properties: high thermal stability and emulsifying ability, provides stable emulsions in high temperature conditions, long-term storage Application: mayonnaise, dressings, sauces, pasta Packaging: 20 kg kraft bag with PE insert Shelf life: 24 months
Cake mixes, doghnut mix, sweet dough, pastries, pies, delicacies, ice-cream, mayonnaise, dressings & sauces, egg noodles, pasta & all bakery products, cooked dishes, cosmetology meat industry etc. Al waha egg products is a pioneer in processing egg products of superior quality. It is a haccp certified and fully equipped with automatic european egg processing plant in pakistan. In providing the freshness of egg that nature has to offer. Our product has a nice blend of nature and modernity. With our realistic approach of providing highest quality product at an economical price, we value our product against the pasteurized and hygienic material that ultimately increases quality and shelf life of your product by increasing your production time, removing the messy, painstaking and higher wastage process. Al waha egg is first fully automatic european egg processing plant in pakistan. Al waha egg introduces a turning point for food industries from shelled egg to pasteurized egg which is superior in many respects. We have invested heavily in world class production facility and our state of the art production unit and highly trained and motivated employees enable us to offer you a wide variety of pasteurized egg products. To be discuss.
There are five different egg powder types: 1. Egg albumin powder high gel 2. Egg albumin powder high whip 3. Egg albumin powder 4. Egg yolk powder 5. Whole Egg powder
Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure whitout an contamination
