Home / Egg Yolk Powder (EYP)
Home / Egg Yolk Powder (EYP)
Ingredients: Spray Dried, Pasteurized Egg Yolk.
Process: Egg Albumen Powder is widely used in food applications requiring high aeration or gelling characteristics. It is especially suitable for confectionery, bakery items, meat products, and nutritional formulas.
Application: Egg Yolk Powder offers high emulsifying abilities and good taste for your product. It is suitable for mayonnaise, dressings, sauces, pasta, custard, ice cream, and pancakes.
Moisture=5.0% Max , Fat=57.0% Min
Proteins=31.0% Min
pH =5.5 – 7.0 ,Granulation =20 Mesh
Standard Plate Count <10000 cfu/gm
Yeast <10 cfu/gm
Mould <10 cfu/gm
Coliform <10 cfu/gm
Staph. aureus Absent
Enterobacteriaceae <100 cfu/gm
Salmonella Absent
12 Months from the date of manufacture when stored in a cool and dry place (ambient temperature 15-25˚C).
Add 1.25 part of water to 1 part of EYP powder by weight and mix to obtain uniform consistency.