Egg Yolk Powder (EYP)

Egg Yolk Powder (EYP)

Home / Egg Yolk Powder (EYP)

Egg Yolk Powder (EYP)

Home / Egg Yolk Powder (EYP)

Egg Yolk Excellence, Anytime

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New Project - 2025-08-05T181317.479

Ingredients: Spray Dried, Pasteurized Egg Yolk.

Safa Agro Pvt. Ltd. (Exports Division):the liquid egg yolk is atomized into a fine mist and sprayed into a hot drying chamber. Hot air, with temperatures ranging from 150°C to 200°C, causes rapid evaporation of the water content from the droplets, leaving behind a fine powder. The rapid drying minimizes heat degradation, preserving the nutritional value and functional properties of the egg yolk.

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.

  • Heat Stable Egg Yolk Powder with Salt and Maltodextrin (as specified in the attached specification sheet)
  •  Heat Stable Egg Yolk Powder with Salt and Glucose Syrup, as per the client’s request.

  • Long Shelf Life
  • Nutrient-Rich Profile
  • Convenience and Versatility
  • Reduced Risk of Contamination
 

Egg Yolk Powder – Heat Stable

Our Heat Stable Egg Yolk Powder is a pasteurized and spray-dried product, specially designed to offer excellent emulsification and water-binding properties, making it ideal for a wide range of food applications. Easily reconstituted: 100g powder + 125ml water = 250g egg yolk Manufactured through a controlled process including: Yolk separation, filtration, incubation, batch formulation, pasteurization, drying, sieving, metal detection, and packaging Highly stable under heat treatment, suitable for products like mayonnaise, sauces, dressings, and bakery items Available Variants: Heat Stable Egg Yolk Powder with Salt and Maltodextrin Heat Stable Egg Yolk Powder with Salt and Glucose Syrup

Ingredients: Hen Egg Yolk, Salt, Maltodextrin, Enzyme (phospholipase) 

Packaging, Shelf Life & Storage

Packaging: Blue polybag in a carton box or paper bag, 25 kg net.

Shelf life:18 months after production in non-condensing atmosphere at ambient
temperatures (15 – 25 °C) in unopened packaging. Alternative storage
conditions may affect shelf-life.

Storage:Storage and transport in dry area/container, between 15 to 25 °C. Do not refrigerate.

Physico-Chemical Characteristics

Moisture=5.0% Max ,  Fat=57.0% Min
Proteins=31.0% Min
pH =5.5 – 7.0 ,Granulation =20 Mesh

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Microbiology Characteristics

Standard Plate Count <10,000 cfu/gm
Yeast <10 cfu/gm
Mould <10 cfu/gm
Coliform <10 cfu/gm
Staph. aureus Absent
Enterobacteriaceae <100 cfu/gm
Salmonella Absent

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Packaging, Shelf Life & Storage

Packaging: 20 kg packed in a multi-wall kraft paper bag with a polyethylene liner inside.
Shelf Life: 18 months from the date of production.
Storage: Store in a cool, dry place away from strong odours and direct sunlight. Recommended storage temperature: below 25°C.

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Reconstitution for Egg Yolk Powder

Add 1.25 part of water to 1 part of EYP powder by weight and mix to obtain uniform consistency.

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