Home / Egg Yolk Powder (EYP)
Home / Egg Yolk Powder (EYP)
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.
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: 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.
Moisture=5.0% Max , Fat=57.0% Min
Proteins=31.0% Min
pH =5.5 – 7.0 ,Granulation =20 Mesh
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
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.
Add 1.25 part of water to 1 part of EYP powder by weight and mix to obtain uniform consistency.