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Dry egg yolk fermented pasteurized it is heat-resistant egg yolk powder, can withstand high temperature more than 100 degrees for sterilizing in the process of application without destroying its emulsification.
Used in the production of mayonnaise and sauces.

Produced by dried spraying of fresh chicken eggs after they have been cleaned off, broken, homogenized and pasteurized.

Composition: Edible chicken egg yolk

Replacement ratio: 1 kg of fermented pasteurized dry egg yolk is equivalent to 124-126 pcs of fresh egg yolks.

Packaging: Dry fermented pasteurized egg yolk is packed by 25 kg in a corrugated box with a plastic liner.

Organoleptic characteristics: Fermented Pasteurized dried egg yolk is a homogeneous product without foreign matters, without shell fragments and films.
Product color – from light yellow to orange
Taste and smell – natural, odorless egg consistency - a homogeneous powdery mass.

Shelf life at t no more than +20 °C should not exceed 12 months. At temperature not higher than +4 °C shelf life increases up to 24 months.

Dry egg yolk, fermented pasteurized

【Dry egg yolk, fermented pasteurized】