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 (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 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 Heat Stable Whole Hen Egg Powder (352 - 3525) is sourced from cage eggs and specifically formulated for culinary use. It is well-suited for preparing mayonnaise, dressings, sauces, and various emulsified systems. This powder adheres to GMO and allergen standards. It exhibits a yellowish powdered structure and maintains the natural odor and taste inherent to hen egg matter without any foreign attributes.

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 (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 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 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 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.