Products

OVODAN Heat Stable Hen Egg Yolk Powder Free Range (182 - 1523) is sourced from free-range eggs specifically categorized as TCP. Tailored for various culinary applications such as mayonnaise, dressings, pasta, sauces, and other emulsified systems, it exhibits a yellowish powdered structure. It retains the natural odor and taste characteristic of hen egg matter without foreign elements. Additionally, it complies with GMO and allergen standards, ensuring its suitability and quality for diverse culinary uses.

OVODAN Organic Hen Egg Yolk Powder (158 HW) is sourced from bio-certified eggs, ensuring organic standards. It features a yellowish powdered structure, maintaining the natural characteristics of hen egg odor and taste without foreign elements. Additionally, it adheres to non-GMO and allergen-free standards. This powder is well-suited for various culinary applications such as mayonnaise, dressings, pasta, ice cream, baked goods, cake mixes, and any other products requiring egg yolk in their preparation.

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.

OVODAN Hen Egg Yolk Powder, Barn (190 - 1504), sourced from barn eggs, presents a yellowish powdered structure with the natural odor and taste typical of hen egg matter, devoid of foreign elements. Tailored for culinary use, it is suitable for various applications such as mayonnaise, dressings, pasta, ice cream, baked products, cake mixes, and any other products requiring egg yolk.

OVODAN Hen Egg Yolk Powder, Free Range KAT (180 KAT), originates from free-range eggs certified under KAT (Kontrolliert Alternative Tierhaltungsformen). With a yellowish to cream-white powdered structure, it maintains the natural characteristics of hen egg odor and taste without any foreign elements. Tailored for diverse culinary applications, it is suitable for products such as mayonnaise, dressings, pasta, ice cream, baked goods, cake mixes, and any other items where egg yolk is a vital ingredient.

OVODAN Hen Egg Yolk Powder, Free Range (180 - 1503), is sourced from free-range eggs, offering a yellowish to cream-white powdered structure. It retains the natural characteristics of hen eggs, including odor and taste, without any foreign elements. Tailored for culinary versatility, it is suitable for various applications such as mayonnaise, dressings, pasta, ice cream, baked products, cake mixes, and any other products requiring egg yolk in their formulation.

OVODAN Heat Stable Hen Egg Yolk Powder, Barn (192 - 1524), originates from barn eggs specifically categorized as TCP. This powder is well-suited for various culinary applications, including mayonnaise, dressings, pasta, sauces, and other emulsified systems. It presents a yellowish powdered structure and retains the natural odor and taste characteristic of hen egg matter without any foreign elements. Additionally, it adheres to GMO and allergen standards, ensuring its suitability and high quality for diverse culinary uses.

OVODAN Heat Stable Hen Egg Yolk Powder Free Range KAT (182 KAT) is derived from free-range eggs certified under KAT, specifically categorized as TCP. Tailored for various culinary applications such as mayonnaise, dressings, pasta, sauces, and other emulsified systems, it exhibits a yellowish powdered structure. This powder retains the natural odor and taste characteristic of hen egg matter without any foreign elements, ensuring its suitability and quality for diverse culinary uses.

OVODAN Heat Stable Hen Egg Yolk Powder (157 - 1575) is sourced from cage eggs, specifically categorized as SiO2. Tailored for various culinary applications such as mayonnaise, dressings, pasta, sauces, and other emulsified systems, it presents a yellowish powdered structure. Retaining the natural odor and taste characteristic of hen egg matter without foreign elements, it adheres to GMO and allergen standards, ensuring its suitability and quality for a range of culinary uses.

OVODAN Hen Egg Yolk Powder (150 - 1505) is sourced from cage eggs and specifically formulated for various culinary applications. It's suitable for use in mayonnaise, dressings, pasta, ice cream, baked products, cake mixes, or any other products requiring egg yolk. This yellowish powdered product retains the natural hen egg odor and taste without any foreign elements. Adhering to standards regarding GMOs and allergens ensures suitability and quality while offering the inherent characteristics of egg yolk.

OVODAN Heat Stable Hen Egg Yolk Powder, Barn KAT (192 KAT), is sourced from barn eggs certified under KAT (Kontrolliert Alternative Tierhaltungsformen), specifically categorized as TCP. This powder is designed for culinary applications such as mayonnaise, dressings, pasta, sauces, and other emulsified systems. It exhibits a yellowish powdered structure and retains the natural odor and taste characteristic of hen egg matter without foreign elements.

OVODAN Hen Egg Yolk Powder, Barn KAT (190 KAT), is derived from barn eggs certified under KAT (Kontrolliert Alternative Tierhaltungsformen). This yellowish powdered product retains the natural characteristics of hen egg odor and taste without any foreign elements. Specifically designed for culinary use, it is well-suited for various applications such as mayonnaise, dressings, pasta, sauces, and other emulsified systems, ensuring consistency and quality in these products.

OVODAN Heat Stable Hen Egg Yolk Powder (151 - 1515) is sourced from cage eggs specifically categorized as SiO2. This powder is designed for various culinary uses, such as mayonnaise, dressings, pasta, sauces, and other emulsified systems. It has a yellowish powdered structure and maintains the natural odor and taste characteristic of hen egg matter without any foreign elements. Additionally, it adheres to standards regarding GMOs and allergens, ensuring its suitability and quality for diverse culinary applications.

OVODAN Heat Stable Hen Egg Yolk Powder (152 - 1525) is derived from cage eggs, specifically categorized as TCP. Tailored for various culinary applications such as mayonnaise, dressings, pasta, sauces, and other emulsified systems, it features a yellowish powdered structure. This product maintains the natural hen egg odor and taste without any foreign elements. Additionally, it complies with non-GMO and allergen-free standards, ensuring its suitability and quality for diverse culinary uses.

OVODAN Heat Stable Organic Hen Egg Yolk Powder (198 HW) is sourced from bio-certified eggs specifically categorized as SiO2. It's designed for various culinary applications such as mayonnaise, dressings, sauces, and other emulsified systems. With a yellowish powdered structure, it maintains the natural odor and taste characteristic of hen egg matter without any foreign elements. Additionally, it adheres to GMO and allergen standards, ensuring suitability and high quality for a range of culinary uses while meeting organic certification requirements.