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.
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.
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
We have all kinds of egg powder with the best quality and the competitive prices to attract various buyers.
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
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
Egg powder is made from egg liquid by spray drying, without adding any additives. It is in powder or loose block shape, and can be divided into whole egg powder, egg yolk powder and egg white powder. Sensory index State, color and light yellow to golden yellow powder easy to loosen Normal smell Normal smell of whole egg powder, no odor Physical and chemical indicators Moisture% â?¤ 4.5 Fat% â?¥ 37.0 (GB 6433-1994) Protein% â?¥ 43 Free fatty acid% â?¤ 4.5 Mercury ml/kg â?¤ 0.03 Purity% 100% Microbial indicators Total number of colonies/g â?¤ 4000 Coliform group/g â?¤ 30 Salmonella shall not be detected Molds and yeasts/g â?¤ 10 1. Easy to store The shelf life of egg powder can reach 2 years at 20 â??. 2. Convenient transportation As egg powder is the dry material obtained from dehydration and drying of eggs, it is smaller and easier to transport. 3. Safety and health Egg powder is pasteurized and sprayed at high temperature to kill salmonella and other pathogenic bacteria, making it safer and healthier to use. 4. Easy to use Egg powder does not need to be stored at low temperature. It can be prepared randomly according to the dosage, avoiding waste and pollution in the process of egg cracking. It is more convenient to use.
