Dried egg products
Contents
Whole egg powder
Homogeneous powdered product without admixtures. Colour – different intensities of yellow. Color homogeneous in all powder. Flavour and smell of egg. Intended use: mayonnaise production, pastry and cooking, meet product production. Not recommended for those allergic to eggs.
Shelf life 1 year.
Storage: in dry, cool place, keep safe from direct sunlight and humidity.
Proteins: ≥ 45%
Fats: ≥ 35%
Carbohydrates: ≤ 2.4 %
Solubility: ≥ 85%
Ashy: < 4%
pH: < 8
Energy value: 560 kcal/2335 kJ
Packing:
- 15 kg sacks (inner packing – polyethylene bag, outer packing – paper bag).
|
|
Neto weight (kg) |
Qty kg/packages on 1 pallet |
Qty of pallets in truck |
|
15 kg sack |
15 |
540 / 36 |
22-23 |
Egg yolk powder
Pasteurized and spray dried egg yolk. 500 g of yolk egg powder and 500 ml of water = 1 kg of liquid egg yolk ~ 56 hen egg yolks of average weight. Intended use: mayonnaise production, pastry and cooking, meet product production. Not recommended for those allergic to eggs.
Shelf life 1 year.
Storage: in dry, cool place, keep safe from direct sunlight and humidity.
Proteins: > 30%
Fats: > 50%
Carbohydrates: ≤ 0,9%
Solubility: ≥ 80%
pH: ≤ 6,5
Energy value: 630kcal/2627kJ
Packing:
- 20 kg sacks (inner packing – polyethylene bag, outer packing – paper bag).
|
|
Neto weight (kg) |
Qty kg/packages on 1 pallet |
Qty of pallets in truck |
|
20 kg sack |
20 |
720/36 |
22-23 |
|
|
|
|
|
Heat stable egg yolk powder
Pasteurized spray dried enzyme modified egg yolk powder.
Enzyme phospholipase A2 convert the lecithin found in egg yolk to lysolecithin, which has much better emulsifying properties.
Appearance – powder, smell – egg characteristic odour and flavour, colour – from yellow to orange.
Ingredients: egg yolk, phospholipase A2
Not recommended fot those allergic to eggs.
Benefits:
- Higher emulsifying properties of enzyme modified egg yolk allow using lower dosages and reduce costs.
Possible to use egg yolk dosage in recipe up to 40 % lower.
- When using enzyme modified egg yolk, a higher viscosity of dressings and mayonnaise is possible, to enhance creaminess and increase body thickness.
- Enzyme modified egg yolk results in increased thermo tolerance and allows for higher pasteurisation temperature of sauces and dressings containing enzyme modified egg yolk, resulting in a longer shelf life.
Intended use: mayonnaise, dressing and other food products where egg yolk with high emulsifying properties is needed
Specification:
Protein > 30%
Fat > 50%
Carbohydrates ≤ 0,9%
Moisture < 5%
Solubillity > 80%
pH ≤ 6,5
Energy 630kcal/2627kJ
Storage and handling:
- Store in cool dry place, keep safe from direct sunlight and humidity.
- 40g of egg yolk powder per 60g water corresponds to 100g of liquid egg yolk.
Shelf life: 1 year
Packing:
- Polybag in paper bag, 10 or 25 kg net
Egg white powder
Desugared, spray dried egg white, E 1505, E 330. Homogeneous dry substance without any solid dirtiness. Natural smell and taste adequate to essence of egg white. Colour – white to cream, homogeneous.
Shelf life 1 year.
Storage: in dry, cool place, keep safe from direct sunlight and humidity.
Proteins: 82 – 86%
Fats: max. 0,1%
Carbohydrates: 5,5% - 8,0%
Solubility: min.92%
pH: 6,0 – 8,5
Moisture: max.9%
Energy value: 1535 kJ- 1555 kJ / 361 kcal – 372 kcal
Packing:
- 10 /25 kg sacks (inner packing – polyethylene bag, outer packing – paper bag).
|
|
Neto weight (kg) |
Qty kg/packages on 1 pallet |
Qty of pallets in truck |
|
10 kg sack |
10 |
- |
22-23 |
|
25 kg sack |
25 |
- |
22-23 |
Powder mixes
There is possibility to produce special powdered products depending from client requirements. Special substances can be add for dried egg powders to reach all client’s needs.
