High Quality Products

Vertical integration of the parent company, AVANGARDCO IPL, allows managing and controlling the entire production cycle – from the breeding of laying hens to packaging and transportation of dry egg products. We aim to uphold the highest standards of quality care at every stage of production; that is why our products are always of the highest standards.

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 ValuesGuaranteed 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%
Microbiological Data: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:EnergyApprox. 2700 kJ / 640 kcalApprox. 2700 kJ / 640 kcal