| ≥1 piece |
Good price for confirmed quality.
With rich nutrition and good emulsification, it can improve quality of final products in flavor, appearance, and extend shelf life.
Typical application includes: sauce, dressing, ice cream, bakery, candy, dry-reasoning, special feed, extraction of active ingredients.
Reconstitution: 1portion egg yolk powder +1.25 portion water=2.25 portion liquid egg yolk
Recommended dosage: depends on different products
Shelf life: 12months in shade, dry, sealed conditions
good emulsibility and functions of expansion, color adjustment, applicable to baked products, cold drinks, seasoning
| Usage | Baked Bread,Salad Sauce,Flour-made Food,Ice-cream Industry. | |
| Function | Emulsification.Convenient for Storage ,Long Shelf-life | |
| Narration | 100g pasteurized egg yolk powder dissolves in 125g water. It is equal to 225g egg yolk liquid .1kg egg yolk powder comes from approx 110 pieces of shelled eggs | |
| Ingredient | Egg Yolk | |
| Dissolve Powder | Add the powder into water slowly and churn to make it evenly dissolved. Wait for 5-10 minutes and then you can use it. | |
| Storage | Dry Room | |
| Shelf-life | 12 months under room temperature (under 30°C) | |
| Package | Strong master carton with inner poly bag, kraft paper bag with inner poly bag. Net Weight 20kg | |
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Appearance | ||
| Physical | Powder Form | |
| Color | Yellow | |
| Smell | Normal | |
| Impurity | No | |
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| Chemical Analysis: | ||
| pH | 6.0—7.0 | |
| Water% | ≤ 4.0% | |
| Fat% | ≥60% | |
| Protein% | ≥30% | |
| FFA% | ≤4% | |
| Hg ml/kg | ≤0.03 | |
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| Micro-biological | ||
| Total Plate Count | ≤ 4000/g | |
| Coliform Count | Negative | |
| Salmonella | Negative | |
| Staph.Aureus | Negative | |
| Product Type: Egg Product | Variety: Egg Yolk Powder | Origin: Chicken |
| Use: Food | Shelf Life: 12 MONTHS | Certification: HACCP, ISO, QS |
| Place of Origin: Zhejiang China (Mainland) | Brand Name: FISINO | Model Number: RJ2011-WLEYP |