EGG YOLK POWDER PREMIX
EGG YOLK POWDER - A DEHYDRATED FORM OF EGG YOLK, PRODUCED BY DRYING LIQUID EGG YOLK THROUGH PROCESSES LIKE SPRAY-DRYING OR FREEZE-DRYING. THIS POWDERED FORM HAS A LONG SHELF-LIFE, IS EASIER TO STORE AND TRANSPORT AND RETAINS MUCH OF THE FLAVOUR AND NUTRITIONAL BENEFITS OF FRESH EGG YOLKS. IT IS WIDELY USED IN VARIOUS INDUSTRIES.
INDUSTRIES
BAKING: EGG YOLK POWDER IS OFTEN USED IN BAKERY PRODUCTS - SUCH AS CAKES, COOKIES AND PASTRIES - TO ENHANCE TEXTURE, COLOUR AND RICHNESS.
PREPARED FOODS: IT IS INCORPORATED INTO PROCESSED FOODS LIKE MAYONNAISE, DRESSINGS, SAUCES AND SOUPS.
CONFECTIONARY: IT IS USED IN MAKING CUSTARDS, FILLINGS, ICE CREAMS AND PUDDINGS.
NUTRITION: DUE TO ITS HIGH PROTEIN, FAT AND VITAMIN CONTENT (SUCH AS VITAMIN A, D AND E), EGG YOLK POWDER IS SOMETIMES USED IN NUTRITIONAL SUPPLEMENTS AND BABY FOODS.
BENEFITS
CONVENIENCE: IT'S EASY TO HANDLE AND MEASURE, ESPECIALLY FOR LARGE-SCALE FOOD PRODUCTION.
SHELF STABILITY: IT DOESN'T NEED REFRIGERATION AND CAN BE STORED FOR LONGER PERIODS.
NUTRITIONAL VALUE: IT RETAINS MANY OF THE ESSENTIAL NUTRIENTS OF FRESH EGG YOLK, INCLUDING PROTEINS, FATS AND VITAMINS.
USAGE
TO USE EGG YOLK POWDER, YOU TYPICALLY REHYDRATE IT BY MIXING IT WITH WATER. THE TYPICAL RECONSTITUTION RATIO IS AROUND 1 PART EGG YOLK POWDER TO 1.5 - 2 PARTS WATER, BUT THIS CAN VARY DEPENDING ON THE SPECIFIC BRAND OR MANUFACTURER.
COMMON CONSIDERATIONS
ALLERGIES: PEOPLE WITH EGG ALLERGIES SHOULD AVOID EGG YOLK POWDER.
STORAGE: WHILE IT HAS A LONG SHELF-LIFE, IT SHOULD BE KEPT IN A COOL, DRY PLACE TO PREVENT CLUMPING OR SPOILAGE.
CONTACT DYNAMIKO FOR YOUR YOUR EGG YOLK POWDER NEEDS.
ATTACHED: SPECIFICATION