Description
Fermented liquid egg yolk is widely used in the oil-and-fat industry for production of mayonnaises and sauces due to its good emulsifying ability, and thanks to the fermentation process it became possible to reduce the dosage of yolk to 1% in dry equivalent. We use a non-animal enzyme that increases the content of lysolecithin in the yolk. It is this enzyme that intensifies the emulsifying ability of the egg yolk. Mayonnaise made of fermented egg yolk is thermostable up to 95°C.
Standard egg yolk is an egg product without additives, with natural ingredients, is a natural emulsifier and is used for production of confectionery products and fillings for them, as well as in the fat-and-oil industry for mayonnaises and sauces.
Liquid fermented egg yolk with salt is widely used in the fat-and-oil industry for mayonnaises made of natural ingredients, without additives and preservatives. The yolk has a natural bright color, natural intense taste, high emulsifying ability. Supplied in multi-layer aseptic bags to ensure microbiological purity and safety.
Any yolks are available to order in any aseptic packaging, in returnable or non-returnable containers.
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Name: |
Egg yolk |
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Liquid pasteurized chilled as per GOST 30363-2013 |
Standard powder as per GOST 30363-2013 |
Fermented powder as per TU 9219-004-99994833-14 |
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Application: |
Intended for production of confectionery products and fillings for them, sauces and mayonnaises. |
Intended for production of confectionery products and fillings for them, sauces and mayonnaises. Thermostable up to 95 °C. |
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Ingredients: |
Egg yolk made of edible chicken eggs. |
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Mass fraction, %, not less than |
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Dry substance |
43.0 |
95.0 |
95.0 |
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Fat |
26.0 |
53.0 |
50.0 |
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Protein substances |
15.0 |
35.0 |
25.0 |
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Mass fraction of free fatty acid content equivalent to oleic acid |
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3.5 |
3.5 |
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Solubility, %, |
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Not more than 40 |
Not less than 40 |
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Extraneous impurities |
Not allowed |
Not allowed |
Not allowed |
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QMA&OAMO, CFU/g, not more than |
1×105 |
5×104 |
5×104 |
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Packaging: |
Aseptic three-layer Bag-in-Box bags 2, 5, 10, 20, 1000 L as per GOST 12302 in corrugated boxes as per GOST 9142 or in reusable plastic packaging |
Corrugated boxes as per GOST 9142, unimpregnated 4- or 5-layer kraft bags made of paper as per GOST 2226 with a pre-inserted insert made of polyethylene food film as per GOST 10354. |
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Shelf life: |
30 days |
12 months |
24 months |
Egg yolk powder reconstitution is performed in the proportion of 1kg of egg yolk powder + 1.2kg of water at room temperature. Mix everything thoroughly, leave for 10-15 minutes for better dissolution, with intermittent mixing.