Item
heat stable yolk (heat stable yolk)
Pasteurized and spray dried hen egg yolk with improved heat stability in emulsified systems, Gallus gallus.
40 g of powder dissolved in 60 ml of water correspond to approx. 100 g fresh liquid yolks with 3.3% salt and 1.6% maltodextrin.
The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, pasteurizing, and drying, sieving and metal detection, packaging and storing.
Hen egg yolk from shell eggs, salt, maltodextrin, tricalcium phosphate.
Egg/Egg By-Product
Applications
- Condiments/Sauces
Functions
- Emulsifier
Features & benefits
- Conventional
- EU Compliant
Locations
| Location name | Address |
|---|---|
| OVODAN FOODS - Denmark | Havnegade 33-35 DK-5000 Odense C Odense, Odense DK 5000 DNK |
Documents
| Type | Location |
|---|---|
| Allergens | OVODAN FOODS - Denmark |
| Safety Data Sheet (SDS) | OVODAN FOODS - Denmark |
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Documents Up to Date
- 1 location
- 4 items
- 13 documents