Egg yolk powder is made of spray dried pasteurized egg yolks. Has high emulsifying ability and thermal stability, which allows to obtain a stable emulsion in high temperature conditions with long storage conditions.
Used in the manufacture of mayonnaise and mayonnaise sauces, as well as in production where the yolk with a stable emulsion is needed.
It can be used in the production of heat stable emulsions as sauces ( eg. bearnaise, Hollandaise sauce) , dressings and mayonnaise. Allows the reduction of the yolk dosage in a mayonnaise recipe as it has a higher emulsifying capacity than plain salted egg yolk. Heat stable egg yolk results in an increased thermo tolerance in mayonnaise, dressings, sauces and other emulsified systems. Higher pasteurisation temperatures of emulsions containing fermented egg yolk can be achieved. This results in a longer shelf life of the finished product.