Liquid pasteurized egg yolk |
1 kg of a liquid yolk can replace 55 - 56 yolks of fresh eggs.
Kinds:
- Cooled pasteurized.
- Cooled pasteurized with addition of salt.
- Cooled fermented with addition of salt.
Preparation process: the liquid egg yolks are pasteurized, and then they are filled into aseptic packages, that provide high product quality and essentially increases shelf life. Different additives can be added in a product according to the customers request: salt, sugar, etc. Fermented yolk is produced after additional processing by enzymes. Enzyme gives heat stability to a product.
Application: mayonnaises and sauces production.
Storage terms:
28 day at temperatures from 0°Ñ up to +4°Ñ.
Packing: aseptic bags in corrugated cardboard boxes, net weight 20 kg, 1000 kg.
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Liquid egg yolk, cooled |
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Dry matter content, not less |
43,0 % |
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Fat content, not less |
23,0 % |
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Protein content, not less |
15,0 % |
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Hydrogen ions concentration , pH |
5,9 |
