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| Moq: | 1KG |
| 標準パッケージ: | 1kg/バッグ25kg/ドラム |
| 配達期間: | 3～5日 |
| 支払方法: | T/T、Alibaba、PayPal |
Egg yolk powder is a powdered product made from fresh egg yolks through processes such as pasteurization and low-temperature spray drying. The production process requires strict temperature control to maintain protein activity, resulting in a bright yellow powder that retains the inherent emulsifying and flavor compounds of the egg yolk. As a processed form of egg product, it offers advantages such as easy transportation and storage, and a long shelf life, making it an important basic raw material in the modern food industry.
Natural Emulsifying System: The lecithin and lipoproteins in egg yolk powder constitute a natural emulsifier, effectively reducing the interfacial tension between oil and water. Experiments have shown that egg yolk powder solution significantly improves the stability index of emulsions compared to chemical emulsifiers.
Thermal Coagulation Film Formation: The high-phosphorus proteins in the egg yolk form a three-dimensional network structure upon heating, resulting in a soft and elastic gel. In baking applications, this increases batter viscosity and improves product texture.
Flavor and Color Complex: The rich lutein content imparts a natural golden-yellow color to the product, while lipids produce characteristic aroma compounds through Maillard reactions.
1. Baking Food Processing
As a natural emulsifier and colorant, it is widely used in baked goods such as cakes and bread, significantly improving batter stability and giving the finished product an appealing golden color. Its lecithin content effectively delays starch retrogradation, maintaining the soft texture of pastries.
2. Seasoning Production
It is a core ingredient in emulsified seasonings such as salad dressings and mayonnaise, forming a stable oil-water mixture to prevent separation. It also imparts a unique, rich flavor and silky texture to products, replacing fresh egg yolks in standardized industrial production.
3. Confectionery and Chocolate Manufacturing
It emulsifies lactose and toffee, preventing fat separation and enhancing candy's resilience. In chocolate products, it can replace some cocoa butter, optimizing melting characteristics and producing a unique flavor.
4. Convenience Foods and Catering
As a premixed powder ingredient, it is used in ready-to-eat products such as fried rice and egg crepes, retaining egg flavor and nutrients even after rapid rehydration. Used as a natural binder and flavor enhancer in prepared dishes.
5. Special Nutritional Foods
Added to infant formula to provide phospholipids necessary for brain development; used as a natural emulsifier in liquid nutritional preparations. Utilizes its high biological value protein in sports nutrition products to support muscle repair.
6. Fresh Egg Alternative Applications
Effectively solves the problems of fresh eggs being fragile, difficult to store, and easily contaminated in the food industry, significantly reducing transportation and storage costs, extending product shelf life, and ensuring food safety.
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
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|
| Moq: | 1KG |
| 標準パッケージ: | 1kg/バッグ25kg/ドラム |
| 配達期間: | 3～5日 |
| 支払方法: | T/T、Alibaba、PayPal |
Egg yolk powder is a powdered product made from fresh egg yolks through processes such as pasteurization and low-temperature spray drying. The production process requires strict temperature control to maintain protein activity, resulting in a bright yellow powder that retains the inherent emulsifying and flavor compounds of the egg yolk. As a processed form of egg product, it offers advantages such as easy transportation and storage, and a long shelf life, making it an important basic raw material in the modern food industry.
Natural Emulsifying System: The lecithin and lipoproteins in egg yolk powder constitute a natural emulsifier, effectively reducing the interfacial tension between oil and water. Experiments have shown that egg yolk powder solution significantly improves the stability index of emulsions compared to chemical emulsifiers.
Thermal Coagulation Film Formation: The high-phosphorus proteins in the egg yolk form a three-dimensional network structure upon heating, resulting in a soft and elastic gel. In baking applications, this increases batter viscosity and improves product texture.
Flavor and Color Complex: The rich lutein content imparts a natural golden-yellow color to the product, while lipids produce characteristic aroma compounds through Maillard reactions.
1. Baking Food Processing
As a natural emulsifier and colorant, it is widely used in baked goods such as cakes and bread, significantly improving batter stability and giving the finished product an appealing golden color. Its lecithin content effectively delays starch retrogradation, maintaining the soft texture of pastries.
2. Seasoning Production
It is a core ingredient in emulsified seasonings such as salad dressings and mayonnaise, forming a stable oil-water mixture to prevent separation. It also imparts a unique, rich flavor and silky texture to products, replacing fresh egg yolks in standardized industrial production.
3. Confectionery and Chocolate Manufacturing
It emulsifies lactose and toffee, preventing fat separation and enhancing candy's resilience. In chocolate products, it can replace some cocoa butter, optimizing melting characteristics and producing a unique flavor.
4. Convenience Foods and Catering
As a premixed powder ingredient, it is used in ready-to-eat products such as fried rice and egg crepes, retaining egg flavor and nutrients even after rapid rehydration. Used as a natural binder and flavor enhancer in prepared dishes.
5. Special Nutritional Foods
Added to infant formula to provide phospholipids necessary for brain development; used as a natural emulsifier in liquid nutritional preparations. Utilizes its high biological value protein in sports nutrition products to support muscle repair.
6. Fresh Egg Alternative Applications
Effectively solves the problems of fresh eggs being fragile, difficult to store, and easily contaminated in the food industry, significantly reducing transportation and storage costs, extending product shelf life, and ensuring food safety.
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
