Pasteurized Egg Yolk Liquid

1 Container (MOQ)

Business Type Manufacturer, Exporter
Brand Name Saroni
Solids 43.0-45.0 min
Fat 23.8-26.6% min
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Preferred Buyer From

Location Worldwide

Product Details

Protein (N x 6.25)
15.3-16.0% min
pH
5.8-7.0
Standard Plate Count
5000/g max
Salmonella (USDA Method)
Negative
Listeria
Negative
E. Coli
Negative
Coliform
10/g max
Yeast & Mold
10/g max
Availability
Egg Yolk, Salted Egg Yolk, Sugared Egg Yolk

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 are 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 bakery products, yolks impart a rich color that comes from the carotenoids 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 exerts a tenderizing effect on the crumb. Egg yolks are also used to impart richness to ice cream and frozen custard. 

 

Storage: After opening, liquid eggs should be kept refrigerated at 1.7° to 4°C (below 4°C) at all times and consumed within 21 days from date of purchase. Once opened, use immediately. Slight agitation is recommended prior to use. 

 

Ingredients: Whole eggs broken front fresh shell eggs (no additives) and then Separated Egg Yolk, Filtered and Pasteurized in accordance with International standards. Filled in Bag in Box package 

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