Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Soluble In
- Appearance
- Powder structure
- Odor
- Natural, characteristic for hen egg matter, without foreign odors
- Taste
- Natural, characteristic for hen egg matter, without foreign tastes
- Physico-Chemical Properties
Value Units Test Method / Conditions pH Value 6.0 - 7.0 - Electrochemical (25% solution) Moisture Content max. 5.0 % EN ISO 5537*** Fat Content* min. 52 % § 64 LFGB L 05.00-14*** Salt Content 7.5 - 8.5 % § 64 LFGB L 05.02-2 Maltodextrin 3.5 - 4.5 % Calculated - Microbiological Values
Value Units Test Method / Conditions Total Plate Count max. 10.000 cfu / g DIN EN ISO 4833-1 Enterobacteriaceae max. 10 cfu / g DIN ISO 21528-2 Salmonella Not detectable /250 g DIN EN ISO 6579-1*** Staphylococcus aureus max. 10 cfu / g DIN EN ISO 6888-1 - Nutritional Information
Value Units Test Method / Conditions Energy 604 kcal /100g Protein Content 29.6 g/100g - Carbohydrate 4.3 g/100g - Sugar Content 3.9 g/100g - Fat Content 52 g/100g - Saturated Fatty Acids 17.9 g/100g - Dietary Fibres max. 0.1 g/100g - Salt Content** 8.3 g/100g - - Note
- * Based on random sampling and then calculated (100 – Ash – Protein - Carbohydrates (4,3) - Moisture)
- ** Based on natively occurring sodium x 2,5
- *** or alternative method with identical result
Regulatory & Compliance
- Certifications & Compliance
- FDA Disclaimer
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Technical Details & Test Data
- Technical Process
- 40 g of powder dissolved in 60 ml of water correspond to approx. 100 g fresh liquid yolks with 3.3% salt and 1.6% maltodextrin.
- The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, pasteurizing, and drying, sieving and metal detection, packaging and storing.
- Ingredients: Hen egg yolk from cage shell eggs (can also contain eggs from barn and free range eggs), salt, maltodextrin, tricalcium phosphate.
Packaging & Availability
- Packaging Type
- Packaging Information
20/25 kg cardboard/bags with PE-Inner liner or customized.
Storage & Handling
- Shelf Life
- 18 Months
- Storage and Shelf Life Information
- 18 months in non-condensing atmosphere at ambient temperatures (15-25°C).
- Alternative storage conditions may affect shelf-life.