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Egg yolk powder free Flow

Suitable for mayonnaise, dressings, pasta, ice cream, baked products, cake mix or other products where egg yolk is needed. Dissolve 100 g of powder in 125 ml of water correspond to approx. 225 g fresh liquid egg yolks.
The technical process of manufacturing DEPS egg products includes the following stages: liquid eggs filtering, drying, sieving and metal detection, packaging and storing.

FunctionalityFree flowApplicationIce cream and Milk products, Mayonnaise and sauces, Noodles, Industrial Bakeries

Ingredients

Egg Yolk Powder (99.7%),
Silicon dioxide (anti-caking agent, E551 (0.3 %)),

Intended use

Semi-finished product for use in foodstuff

Organoleptic characteristics

Appearance / Colour:Powder structure, yellow
Odour / taste:Natural, characteristic for egg powder, without foreign odours and tastes.

Microbiological characteristics

Total Plate Count:< 10.000 cfu / g - ISO 4833-1
Enterobacteriaceae:< 10 cfu / g - ISO21528-2
Salmonella:Absent in 25 g product - ISO 6579
Staphylococcus Aureus:Absent in 1 g product - ISO 6888-3
Yeasts and molds:< 10 cfu / g - ISO21527-1

Chemical / Physical characteristics

pH:5.5 – 7.0
Moisture:≤ 5 %

Nutritional value per 100 g Energy

Energy:668 kcal
Protein:33,5 g
Carbohydrate, by difference:0,7 g
Total Fat:58,9 g
Sodium:148,6 mg
Saturated Fat:20,2 g
Trans Fat:0,3 g
Mono-unsaturated Fat:23,3 g
Polyunsaturated Fat:10,2 g
Cholesterol:2300,0 mg
Total Sugars:0,2 g
Dietary Fiber:0.0 g
Calcium:288,0 mg
Water:3,1 g

Packaging

- Cardboard box with inliner, fit for food, 5 - 25 kg net weight per box
- Big bags 1000 kg

Storage and transport conditions

Storage and transport dry between 15 and 25 °C. Do not refrigerate!

Shelf life

24 months after production in non-condensing atmosphere at ambient temperatures (15 - 25
°C) in unopened packaging.
Alternative storage conditions may effect shelf-life