OVODAN Heat Stable Hen Egg Yolk Powder (152 - 1525)

1 of 45 products in this brand
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.

Ingredient Name: Egg Yolk Powder

Physical Form: Powder

Labeling Claims: Halal, Kosher, Natural

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

Features: Emulsifying, High Heat Stability, High Temperature Resistance, Pasteurized, Solubilizing, Spray Dried

Protein Content: 29.6 - 29.6 %

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    Identification & Functionality

    Ingredient Name
    Ingredient Origin
    Technologies

    Features & Benefits

    Labeling Claims

    Applications & Uses

    Food & Nutrition Applications

    Properties

    Physical Form
    Solubility
    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
    ValueUnitsTest Method / Conditions
    pH Value6.0 - 7.0Electrochemical (25% solution)
    Moisture Contentmax. 5.0%EN ISO 5537***
    Fat Content*min. 52%§ 64 LFGB L 05.00-14***
    Salt Content7.5 - 8.5%§ 64 LFGB L 05.02-2
    Maltodextrin3.5 - 4.5%Calculated
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total Plate Countmax. 10.000cfu / gDIN EN ISO 4833-1
    Enterobacteriaceaemax. 10cfu / gDIN ISO 21528-2
    SalmonellaNot detectable/250 gDIN EN ISO 6579-1***
    Staphylococcus aureusmax. 10cfu / gDIN EN ISO 6888-1
    Nutritional Information
    ValueUnitsTest Method / Conditions
    Energy604kcal /100g
    Protein Content29.6g/100g
    Carbohydrate4.3g/100g
    Sugar Content3.9g/100g
    Fat Content52.0g/100g
    Saturated Fatty Acids 17.9g/100g
    Dietary Fibresmax. 0.1g/100g
    Salt Content**8.3g/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

    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.