OVODAN Heat Stable Hen Egg Yolk Powder, Barn KAT (192 KAT)

1 of 45 products in this brand
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.

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

    Features & Benefits

    Labeling Claims

    Applications & Uses

    Food & Nutrition Applications


    Physical Form
    Powder structure
    Natural, characteristic for hen egg matter, without foreign odors
    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
    Sugar Content3.9g/100g
    Fat Content52.0g/100g
    Saturated Fatty Acids 17.9g/100g
    Dietary Fibresmax. 0.1g/100g
    Salt Content**8.3g/100g
    • * 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, 1.6% maltodextrin and 0.8% tricalcium phosphate.
    • 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 Barn shell eggs (may also contain free range eggs) from KAT-certified farms, 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.