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:

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

Physico-Chemical Characteristics

Microbiology Characteristics

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: 12 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.

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.

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