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Egg yolk powder
Yolk powder is a concentrated source of natural lipids and nutrients. It has high nutritional value, but also functional properties such as emulsification and coloring, so it is an indispensable ingredient in the production of food, feed and supplements. Learn more about this versatile product of natural origin!
Technical aspects
Yolk powder is a pasteurized and dried product with high fat (min. 52%) and protein (min. 29.6%) content. It has a natural flavor, free-flowing texture and enhanced thermal stability, making it an ideal ingredient for emulsion systems.
Thanks to its excellent functional properties, it is used in the production of mayonnaise, sauces, baked goods and feeds. Stored in a dry environment (15-25°C), it maintains shelf life and quality. Available in GMO and non-GMO versions.
| Parameter | Value |
|---|---|
| Ingredients | Egg yolk |
| Color | Creamy white to orange |
| Taste and smell | Natural, without foreign flavors |
| Appearance | Powder, without lumps |
| Fat | Min. 52% |
| Protein | Min. 29.6% |
| Water content | Max 5.00% |
| pH | 6,0 – 7,0 |
| Allergens | Eggs |
| GMO | GMO and non-GMO available |
| Storage | 15-25ºC, dry place, protect from light |
| Microorganisms | <10,000 cfu/g |
| Salmonella | Absent |
Download specification
Storage period
Yolk powder has a shelf life of 24 months from the date of manufacture, provided it is stored in a dry environment at 15-25°C, away from light and moisture. The product should remain in a tightly sealed package to retain its functional properties and quality.
Packaging
Foodcom S.A. offers yolk powder in 20 and 25 kg bags.
Application
Yolk powder is widely used in the food industry, especially in the production of mayonnaise, sauces, baked goods and confectionery, thanks to its emulsifying and coloring properties. It is also used in the feed and supplement industries as a rich source of fats and protein. Its stability and convenient form make it a valued ingredient in applications requiring long shelf life.
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