Raja Fat And Feeds Pvt. Ltd.
Lakkar Mandi Road, Rajpura, Punjab, India, Rajpura, Punjab - 140401, India
Whole eggs broken from fresh shell eggs (no additives) and then Separated Egg Yolk, Filtered and Pasteurized in accordance with International standards. Filled in Bag in Box package.
After opening, Egg yolk liquid should be kept refrigerated at 35 to 40°F (1.7° to 4.4°C) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately.
Egg yolk products come in a variety of forms, with liquid being one of the most commonly used by food formulators. Liquid egg yolk products are sold refrigerated and are always pasteurized for safety and shelf life. Liquid egg yolk products can also include other ingredients such as salt or sugar for added shelf life and enhanced functionality.
Egg yolks are best known for their emulsification properties, particularly in mayonnaise, salad dressing and cream?style sauces. They have many other functional properties, too. For example, in bakery products, yolks impart a rich color that comes from the carotenoids present in the lipid portion of the yolk. The lecithin in the yolk also reduces the rate of moisture loss, at the same time it exerts a tenderizing effect on the crumb.
Egg yolks are also used to impart richness to ice cream and frozen custard.
Process in Brief
Shell eggs are broken, separated by automation, and monitored forquality and imperfections.
Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available. Blast freezed at -40°C and stored at -20°C.
Examples of Added Ingredients
Egg Yolk, Modified Egg Yolk, Extended shelf Life Egg Yolk, Salted Egg Yolk, Sugared Egg Yolk
Pasteurized and Refrigerated Whole Egg Liquid: BAG-IN-BOX
Our liquid, pasteurized whole egg liquid are ideal for commercial, industrial and foodservice markets, shipped to you safe and secure in our bag—in-box packaging.
|Protein (N x 6.25)||15.3-16.0% min|
|Standard Plate Count||5,000/g max.|
|Salmonella (USDA Method)||Negative|
|Yeast & Mold||10/g max|
|Product Code||2.3 FEYL|