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: 2 years

Packing:

- Polybag in paper bag, 10 or 25 kg net