Egg Yolk Powder

1 Container (MOQ)

Business Type Manufacturer, Exporter
Brand Name Saroni
pH 6-7
Fat 55-56%
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Preferred Buyer From

Location Worldwide

Product Details

Protein (N x 6.25)
30%
Moisture
5.0 max
Solids
95.0%
Standard Plate Count
<10000/g max.
Salmonella (USDA Method)
Negative
Listeria
Negative
E. Coli
Negative
Coliform
10/g max
Yeast & Mold
10/g max
Granulation
100% USBS-16

Ingredients: Spray dried,pasteurized egg yolks. Spray dried in accordance with International standards. Filled in Bag in Box 25 kg package.

 

No refrigeration is required ifproduct is stored at momtemperature for a period of less than 60 days. To maximize shelf life, we reconunend storing at ambient temperature (Below 25°C), keeping cartons in a clean, dry place away from any source of moisture or high humidity. It is recommended that the egg be pennitted to wann up to room temperature before using. Under the reconunended storage conditions, the shelflife is one year fromthe date ofmanufacture. 

 

Availability:

  • Dried Egg Yolk 
  • Dried Free-Flowing Egg Yolk 
  • Available in25 kg Bags 

 

Application:

Doughnut mixes, doughnuts, sweet dough, pie fillings, egg noodles, ice cream, eggnog, mayonnaise, salad dressings; in fact in most any product requiring egg yolks. 

 

Product Conversion:

  • Egg Yolk Liquid = 0.45 solids + 0.55 water 
  • * Based on 61g shell egg yielding 53g whole, 21g yolk, and 32g white per egg. 

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