OVODAN Hen Egg Yolk Powder (156 - 1565)

1 of 45 products in this brand

OVODAN Hen Egg Yolk Powder (156 - 1565) is sourced from cage eggs, specifically categorized as TCP. This product is well-suited for various culinary applications like mayonnaise, dressings, pasta, ice cream, baked products, or any other items requiring egg yolk. Featuring a yellowish powdered structure, it maintains the natural hen egg odor and taste without any foreign elements. Adhering to GMO and allergen standards ensures suitability and maintains the authentic characteristics of egg yolk for culinary purposes.

Ingredient Name: Egg Yolk Powder

Physical Form: Powder

Labeling Claims: Halal, Kosher, Natural

Certifications & Compliance: BRC Certified, Halal, Kosher, SMETA

Features: Emulsifying, Pasteurized, Solubilizing, Spray Dried

Protein Content:: 33.6 %

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Enhanced TDS

Identification & Functionality

Ingredient Name: Egg Yolk Powder
Ingredient Origin: Animal Origin
Technologies: Food Ingredients
Product Families: Food Ingredients — Whole Foods, Extracts & Premixes
Egg Products & Extracts

Features & Benefits

Labeling Claims: Halal,
Kosher,
Natural
Food Ingredients Features: Emulsifying,
Pasteurized,
Solubilizing,
Spray Dried

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Dairy,
Desserts & Fruit Preparations,
Savory & Culinary
Food & Nutrition Applications: Cake Mixes,
Custard,
Dressings,
Ice Cream,
Mayonnaise,
Pancakes,
Pasta,
Sauces

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. 60	%	§ 64 LFGB L 05.00-14***

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	669	kcal /100g
Protein Content	33.6	g/100g	-
Carbohydrate	0.7	g/100g	-
Sugar Content	0.2	g/100g	-
Fat Content	59.1	g/100g	-
Saturated Fatty Acids	20.3	g/100g	-
Dietary Fibres	max. 0.1	g/100g	-
Salt Content**	0.4	g/100g	-

Note

* based on random sampling
** based on natively occurring sodium x 2,5
*** or alternative method with identical result

Regulatory & Compliance

Certifications & Compliance: BRC Certified,
Halal,
Kosher,
SMETA
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

100 g of powder dissolved in 125 g of water corresponds to approx. 225 g liquid egg yolks.
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 powder from cage shell eggs and tricalcium phosphate as Free Flowing Agent. (Can also contain eggs from barn and free range eggs.)

Packaging & Availability

Packaging Type: Bags
Packaging Information: 15 kg Paperbags 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.