Frozen Salted and Sugared Egg Yolk Liquid

1 Container (MOQ)

Business Type Manufacturer, Exporter
Solids 43.0-45.0 min
Fat 23.8-26.6% min
Protein (N x 6.25) 15.3-16.0% min
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Preferred Buyer From

Location Worldwide

Product Details

pH
5.8-7.0
Availability
Frozen Salted Egg Yolk, Frozen Sugared Egg Yolk
Standard Plate Count
5000/g max
Salmonella (USDA Method)
Negative
Listeria
Negative
E. Coli
Negative
Coliform
10/g max
Yeast & Mold
10/g max
Brand Name
Saroni

This product must be stared at -18°C or below at all times. If the product is stored under this condition, the recommended shelf life is I2-months from the date of manufacture. 

 

To thaw, frozen egg should be placed in a refrigerator at 4°C or lower. Thawing will normally take 2 to 3 days. Once removed from a freezer, this product should be kept properly refrigerated at all times Lira ready for use. This product must never be partially or fully thawed and then refrozen. Slight agitation is recommended prior to use. During use, holding vessels or containers must be handled in an appropriate manner to prevent contamination and maximize shelf life. Once thawed, recommended shelf life is seven (7)days. 

 

Availability

  • Frozen Salted Egg Yolk 
  • Frozen Sugared Egg Yolk 
  • (* % As per customer requirement) 

 

Applications:

Egg yolk products come in a variety of forms, with liquid being one of the most commonly used by food formulators. Liquid egg yolk products are sold refrigerated and arc always pasteurized for safety and shelf life. Liquid egg yolk products can also include other ingredients such as salt or sugar for added shelf life and enhanced functionality. 

 

Egg yolks are best known for their emulsification properties, particularly in mayonnaise, salad dressing and cream-style sauces. They have many other functional properties, too. For example, in bake, products, yolks impart a rich color that comes from the carotenoid present in the lipid portion of the yolk. The lecithin in the yolk also reduces the rate of moisture loss, at the same time it ends a tenderizing effect on the crumb. 

 

Egg yolks arc also used to impart richness to ice cream and frozen custard. 

 

Ingredients: Whole eggs Ispden Eons fresh shell eggs OE, additives) mid then Seprated Egg Yolk, Filtered and Pasteurized in accordance uith Izternational standauls. Filled in Bag Box padrage 

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