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| MOQ | 10 Kilogram/Kilograms |
| Product Type | Egg Product | Variety | EGG ROLL |
| Origin | DUCK | Use | cooking |
| Certification | BRC, ISO | Shelf Life | 24 Months |
| Place of Origin | Alabama, United States | Brand Name | Egg yolk Powder High Whip |
| Model Number | Egg yolk Powder High Whip | Appearance | Light Yellow Powder |
| Application | Food Industry | Product name | Salted Egg Yolk Powder |
| Form | Liquid | Keyword | Bulk Egg Shell Powder |
It plays the same role with egg yolk powder with lower fat and higher protein.
Reconstruction: 1 portion whole egg powder + 3.25 portion water = 4.25 portion whole egg liquid.
Recommended dosage: 0.5% - 2.0%, depends on different products.
Shelf life: 12months in shade, dry and sealed conditions.
| Appearance | Moisture | pH | protein |
Fat(Chloroform Method) |
Free Fatty Acid |
Total Plate Count |
Coliforms Group |
Salmonella |
|
Light Yellow Powder |
≤4.5% | 7.0-9.5 | ≥44% | ≥ 40.0% | ≤4.5% |
≤10,000 cfu/g |
≤0.9 mpn/g) |
Negative |
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