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Egg yolk powder
| Egg yolk powder | |||||||||||||||||||||||||
| Sensory indexe | Yellow powder,normal smell of egg yolk powder,no rancidity,mildew and worm,no visible impurities | ||||||||||||||||||||||||
| Physicoch-em icalindexes | Moisture/(g/100g)≤4.0 Protein//(g/100g≥30.0 Fat/(g/100g)≥60.0 free fatty Acid/(g/100g)≤4.5 | ||||||||||||||||||||||||
| Hyg ineindexes |
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| Epiration date | Store for 12 months under clean hygienic,ventilated,and dry condifions;After the produd is opened,it should be sealed and siored to prevent moisture and deterioration. | ||||||||||||||||||||||||
Basic Information
1.Production process Egg yolk powder is made from fresh egg as raw material, after picking, egg, washing, blow drying, beating, filtering, homogenization, pasteurization, spray drying and other processes, it is the most ideal substitute for fresh egg.
2.Application With rich nutrition and excellent emulsification, it is an extremely widely used food nutrition ingredient to improve the taste of food and increase the flavor.
Application areas:
① as a pastry, cookies, bread products of nutritional value, increase volume and softness, improve product flavor.
② as puffed food dough mixed to make the dough with higher gas containment capacity.
③ As a baked food to make the food surface coloring beautiful.
④As a natural high emulsifier for cold drink food, it increases the cohesion of fat and improves the conformability of cold drink food.
⑤ As a gel ingredient in instant noodle, it improves the gluten degree and makes the noodle have more toughness and elasticity.
(6) As the ingredient of seasoning.
3. Method of use Egg yolk 1:1.25 Reduce the yolk liquid of 8kg fresh eggs, add water for 1-2 hours to soak. Add egg yolk after converting the required amount of egg into the corresponding proportion, the recommended adding amount (percentage of total weight) varies according to the products.
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Address: No. 199, Yaochi Middle Road, Economic Development Zone (Chengdong Town), Hai'an City, Jiangsu Province, China.