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Crafted by Ovobel Foods Limited, Egg Yolk Powder (EYP) stands as a versatile solution tailored for applications requiring the exclusive use of egg yolk. Industries facing such demands often encounter the challenges of manual egg breaking and separation, leading to labor-intensive processes and compromised hygiene standards. Furthermore, the absence of pasteurization in resulting egg liquid presents health risks due to its high microbial load, while the disposal of by-product egg albumen contributes to raw material wastage.
EYP is ideal for a wide range of applications including mayonnaise, pasta/doughnut premixes, biscuits, cookies, and chiffon cakes. For enhanced emulsification in mayonnaise, EYP can be further enriched with enzyme treatment, available upon special request.
EYP is meticulously crafted through a precision process. Fresh eggs are expertly broken and separated using a high-speed breaking machine, followed by meticulous filtration to remove eggshell particles and membranes. The resulting egg yolk liquid undergoes pasteurization in a continuous unit, with stringent control over time and temperature. The pasteurized liquid is then gently spray-dried under low heat conditions, ensuring the retention of all beneficial functional properties inherent in fresh egg yolk.
| PRODUCT | Moisture | Fat | Protein | pH | Salmonella | Total Plate Count | Coliforms |
| Whole Egg Powder (W11) | 5% Max | 57% Min | 31% Min | 7.0-8.0 | Negative/25g | <10,000/g | <10/g |