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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Ingredients: Hen Egg Yolk.

Process: 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.

Advantages:

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

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: Packed in blue HMHDPE bag in a corrugated carton box or multi-walled kraft paper bag, 25 kg net.
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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Egg Yolk Powder – Heat Stable

Ingredients: Hen Egg Yolk, Salt, Maltodextrin/ Glucose Syrup, Enzyme 

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 and 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

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.