Home / Egg Yolk Powder (EYP)
Home / Egg Yolk Powder (EYP)
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:
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.
Add 1.25 part of water to 1 part of EYP powder by weight and mix to obtain uniform consistency.
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:
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.