Egg Yolk Powder (EYP)

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Why is the world crazy for Eggs?

Ingredients: Spray Dried, Pasteurized Egg Yolk.

Process: Egg Yolks are separated after breaking fresh shell eggs (no additives) and then filtered, pasteurized, and spray-dried in accordance with International standards.

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.

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

Microbiology Characteristics

Standard Plate Count <1000 cfu/gm
Yeast <10 cfu/gm
Mould <10 cfu/gm
Coliform <10 cfu/gm
Staph. aureus Absent
Enterobacteriaceae <100 cfu/gm
Salmonella Absent

Shelf Life:

12 Months from the date of manufacture when stored in a cool and dry place (ambient temperature 15-25˚C).

Reconstitution for Whole Egg 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 (EYP)