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Chilled Egg Yolk Liquid
Golden Richness, Naturally Smooth.
Ingredients: Egg Yolk Liquid – 89% ,Sugar – 10%
Process: Our Frozen Egg Yolk Liquid (10% Sugar) is made from fresh hen shell eggs that are carefully broken and separated under hygienic conditions. The yolk is then pasteurized to eliminate harmful microorganisms while preserving natural functionality.
After pasteurization, 10% sugar is blended into the yolk to enhance stability and extend shelf life. The product is then rapidly frozen at 0°C to –4°C to lock in freshness, nutritional value, and functional properties, ensuring consistent performance for industrial use.
Applications
- Bakery & confectionery products
- Sauces, pasta, and noodles
- Ready-to-eat and convenience foods
- Processed and preserved food formulations
Advantages:
- Extended Shelf Life (24 Months at 0°C to -4°C)
- High Nutritional Value (Rich in Protein)
- Easy Handling & Application
- Lower Risk of Contamination
Physico-Chemical Characteristics
| Appearance | Viscous liquid |
| Color | Normal egg yolk color |
| Taste & Odor | Normal, characteristic of egg |
| pH | 5.5 – 7.0 |
| Total Solids (%) | Minimum 48.0 |
| Fat (%) | Minimum 23.0 |
| Protein (%) | Minimum 14.0 |
Microbiology Characteristics
| Standard Plate Count / g | Max. 5000 |
| Coliform Count / g | Max. 10 |
| E. coli / g | Absent |
| Salmonella / 25 g | Negative |
| Staphylococcus aureus / g | Absent |
| Yeast & Mold Count / g | Max. 100 |
| Listeria monocytogenes / 25 g | Negative |
| Enterobacteriaceae / g | <10 |
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