Heat-Stable Egg Yolk Powder
This type is mainly used for production of mayonnaise, as it is characterized by thermostability as well as excellent emulsifying properties. Provides stable emulsion in high temperature conditions, long-term storage. A further advantage is the storage conditions, handling and shelf life of powder compared to other liquid products.
Consists of 100% natural pasteurized and spray dried liquid egg yolk. 100 g of powder dissolved in 125 g of water corresponds to approx. 225 g of liquid egg yolk.
Keep in a dry, dark and well ventilated area.
At 2°С: 24 months in an unopened package.
At 20°С: 12 months in an unopened package.
Blue polybag in a carton box or paper bag, 20 kg net.
| Typical Values | Guaranteed Values | ||
|---|---|---|---|
| Analytical Data: | pH-value Moisture Fat content Protein Free fatty acids | 6.4 - 6.7 3.0 - 4.0% 56.0 - 60.0% 35.0% 6.0 - 11.0% | 6.4 – 6.7 3.0 - 4.0% 56.0 - 60.0% 33.0 - 38.0% 6.0 - 11.0% |
| Micro | Total plate count Enterobacteriaceae Salmonella Staph. aureus | <10.000/g <10/g Negative/25g Negative/0.01g | <10.000/g <10/g Negative/25g Negative/0.01g |
| Nutrient Content pr. 100g: | Energy | Approx. 2700 kJ / 640 kcal | Approx. 2700 kJ / 640 kcal |