Frozen Egg Yolk Liquid

Ingredients: Egg Yolk Liquid – 89% , Sugar or Salt – 10% (Optional)

Process: Our Frozen Egg Yolk Liquid (10% Sugar or Salt) 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 or Salt can be blended into the yolk to enhance stability and extend shelf life. The product is then rapidly frozen at –18°C to lock in freshness, nutritional value, and functional properties, ensuring consistent performance for industrial use.

Applications

• Bakery & Confectionery – Provides aeration, stability, and texture enhancement.
• Delicatessen Products – Suitable for ready-to-eat and processed food applications.
• Fish Products (Surimi) – Improves binding and elasticity.
• Nougat & Confectionery – Ideal for structure and whipping applications.
• Ham & Sausage Industries – Adds functional protein for binding and texture.

Advantages:

• Extended Shelf Life (12 Months at -18°C)
• High Nutritional Value (Rich in Protein)
• Easy Handling & Application
• Lower Risk of Contamination

Physico-Chemical Characteristics

Microbiology Characteristics