|Protein (N x 6.25)||30-32%|
|pH||5.6 - 7.0|
|Standard Plate Count||<10,000/9|
|Salmonella (USDA Method)||Negative|
|Yeast & Mold||10/g max|
|Product Code||3.2 EVP|
Whole eggs broken from fresh shell eggs (no additives) and then Filtered and Pasteurized, Spray dried in accordance with
International standards. Filled in Bag in Box 25 kg package.
Plain unstabilized whole egg solids have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. If stabilized, the shelf life increases to one year at room temperatures.
Dried whole egg solids should be kept cool, less than 50°F (10°C) to maintain quality. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. If dried eggs are combined with dry ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 32° to 50°F (0° to 10°C).
Egg yolk, or the yellow, comprises 30 to 33 percent of the total liquid weight of a whole egg and contains the entire fat content, along with a little less than halfthe protein and a high proportion of vitamins and minerals. Interestingly, egg yolk is one ofthe few foods to naturally contain vitamin D.
When dried, most of the moisture is removed from egg yolks, providing food formulators with a highly concentrated source of egg lipids including triglycerides, phospholipids, cholesterol, cerbroside and other minor lipids. Product developers are relieved to knowthat eggs contain no trans fatty acids.
Indeed, many product developers seek out egg yolks because of the fats they do contain, in particular, the phospholipid lecithin, which acts as an emulsifying agent in foods. Phospholipids can also be used to coat ingredients, aiding in their dispersion in a food matrix. Dried egg yolks are typically spray-dried. Sucrose, corn syrup or sodium silico aluminate are sometimes added as anti-caking agents to assure a free-flowing product. Without the ingredients, the dried egg yolk could harden and solidify, making it difficultto incorporate into food systems.
Indeed, egg yolks are best known for their emulsification properties, particularly in mayonnaise, salad dressing and creamy sauces, but they have other applications, too. For example, dried egg yolks are commonly used in bakery mixes. When prepared, the baked product has a rich color that comes from the carotenoids present in the lipid portion of the yolk. Also in baked products, the lecithin in the yolk reduces the rate of moisture loss, in fact, the yolk exerts a tenderizing effect. When combined with other ingredients such as cream or milk, egg yolk creates the perfect glaze for sealing breads, rolls and pocket-style sandwiches. The glaze helps prevent the crust from drying out and becoming tough, as well as provides a shiny golden-brown surface.
Process in Brief
Shell eggs are broken, separated by automation, and monitored forquality and imperfections.
Yolk liquid products are then filtered, pasteurized, spray dried and packaged in 25 kg bag in box.
Custom blends (specified egg solids content or added ingredients) are available.
Examples of Added Ingredients
Egg Yolk Solids, Enzyme Modified Egg Yolk Solids, Free—Flowing Egg yolk Solids (with free—flow agent added)
Whole Egg Powder - Ourwhole egg powder is ideal for commercial, industrial and foodservice markets, shipped to you safe and secure in our bag-in-box packaging.