Dry yolk. Dry egg yolk
Cooled egg yolk produced without additives and with the addition of salt.
& nbsp & nbsp & nbsp Shelf life - 28 days.
& nbsp & nbsp & nbsp Packaged in aseptic packaging of 20 liters and 1 ton.
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& nbsp & nbsp & nbsp The shelf life of frozen liquid egg yolk is 6 to 15 months.
& nbsp & nbsp & nbsp Packaged in aseptic packaging of 20 liters.
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& nbsp & nbsp & nbsp Previously, raw egg yolk was used as an emulsifier for the production of various food products. At the time of kneading, eggs were broken with hands, the yolks were separated from the proteins and introduced into the product. One kilogram of dry yolk replaces 125 egg yolks.
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& nbsp & nbsp & nbsp Now dry egg yolk is obtained after mechanical separation fresh eggs and subsequent filtration, pasteurization and spray drying. Raw yolk consists of two main fractions: plasma, which is 38%, and granules suspended in it (12%). Egg yolk has very good microbiological characteristics, in fact, it is completely aseptic, which suggests the possibility of increasing shelf life finished products up to 15 months.
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& nbsp & nbsp & nbsp New egg ingredients for high quality mayonnaise.
& nbsp & nbsp & nbsp Mayonnaise is an essential food product that is ubiquitous in the consumer market. Traditionally, the fat content is up to 80%, and low-fat mayonnaises with a fat content of 50% to 0% have been on the market for several years. Mayonnaise is an acidic oil-water emulsion; to stabilize the emulsion, various stabilizers (polysaccharides) are included in mayonnaise formulations in different amounts.
& nbsp & nbsp & nbsp Consistent quality and reduced price are the main factors for the production of standard mayonnaise, and the low consumption of egg yolk, the most expensive component in the mayonnaise recipe, attracts the attention of the manufacturer.
& nbsp & nbsp & nbsp The main emulsifier in egg yolk is the phospholipid fraction, consisting of 500 phospholipid molecules on a protein carrier. The 1974 Unilever patent (UK 50958/74, US 4,034,124) reports that partial hydrolysis of egg yolk lipoproteins by porcine pancreatic phospholipase PLA2 (PLA2, EC 3.1. yolk. More recently, a group of scientists (Plückthun, A. and Dennis, EA (1982) Acyl and phosphoryl migration in lysophospholipids: importance in phospholipids synthesis and phospholipase activity, Biochemistry 21, 1743-1750) demonstrated that acyl migration readily occurs in lysolecithin, and partially hydrolyzed egg yolk contains a mixture of sn-1 and sn-2 lysophospholipids in a ratio of 9: 1, it does not matter what enzyme the egg yolk was treated with - phospholipase PLA2 or microbial phospholipase PLA1 (the source of which is Aspergillus oryzae). However, due to the fact that the arrangement of fatty acids in the phospholipids of egg yolk is asymmetric (50% of saturated fatty acids in the sn-1 position, 50% of unsaturated fatty acids in the sn-2 position), mayonnaise based on partially hydrolyzed egg yolk formed by phospholipase PLA2 has a higher viscosity (like mayonnaise made from natural egg yolk) than mayonnaise based on egg yolk formed by PLA1 phospholipase. Manufacturers of mayonnaise prefer to use the egg yolk formed by PLA2 phospholipase, since in this case the cost of the finished product is reduced by maximizing the viscosity and stability.
& nbsp & nbsp & nbsp Egg yolk powder specially developed by Belovo (with EYP-MRT code) (www.belovo.com) is excellent for use.
& nbsp & nbsp & nbsp It consists of 8% salt, 4% glucose syrup. The level of hydrolysis reaches 75 ± 5%, of the complete hydrolysis of the LDL fraction in the egg yolk plasma. Depending on the type of mayonnaise (high-fat, medium-fat, low-fat) prepared on the basis of EYP-MRT egg powder and the type of polysaccharide stabilizer, according to the recipe, it is possible to reduce the amount of egg yolk from 75% to 50%.
& nbsp & nbsp & nbsp Another product of interest to manufacturers of mayonnaise and low-fat substitutes is egg white lysozyme from Belovo (E.C. 3.2.1.17, E.E.C. Serial No: E1105). Lysozyme is added to mayonnaise when it is contaminated with spore-forming microorganisms 10-20 ppm. Lysozyme has proven to be a cost effective and promising preservative for the food industry.
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& nbsp & nbsp & nbsp Egg yolk powder.
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& nbsp & nbsp & nbsp This is a product obtained after mechanical separation of fresh eggs, filtered, pasteurized and spray dried. The yolk consists of two main fractions: plasma, which is 38%, and granules suspended in it (12%). Egg yolk, which meets European quality standards, has very good microbiological characteristics (Table 3), is actually completely aseptic, which suggests the possibility of increasing the shelf life of finished products.
Dry egg yolk is a dehydrated egg processing product. It has excellent consumer qualities that persist for a long time. Dry yolk is a powder that has a uniform consistency (see photo). It is painted in concentrated yellow color.
The process of making dried egg yolk begins with the release of protein from the eggs. The yolk is sent for special processing. First, it is amenable to homonization, and then to pasteurization. After that, the yolk is filtered and dried.
1 kg of dry egg yolk equates to over 100 fresh eggs.
Dry egg yolk is widely used in the confectionery industry, and is also used to make sausages, bread and various food services.
How to choose and store?
When choosing dry egg powder, pay attention to the integrity of the package, as otherwise the product can be considered spoiled. Look at the composition of the product, there should be nothing superfluous there. Look at the consistency, one should be smooth without any lumps. Store dry egg yolk in a dry place out of the sun.
Beneficial features
The benefits of dry egg yolk are due to the presence of various minerals and vitamins. It contains vitamin A, which is essential for vision. Phosphorus and calcium are part of this product - minerals that are involved in the regeneration and strengthening of bone tissue. They also improve the condition of hair, nails and teeth. There is also potassium in dry yolk, which normalizes the activity of the cardiovascular system.
Cooking use
Dry egg yolk is used for cooking different dishes... It is part of confectionery, different creams and sauces. You can also prepare mayonnaise on its basis.
The harm of dry egg yolk and contraindications
Dry egg yolk can harm those who suffer from individual intolerance to the product. In addition, it is worth considering that it has a sufficiently high calorie content, therefore, it is necessary to limit consumption with obesity and during the period of weight loss. It is also worth considering the content of large amounts of cholesterol, which can negatively say on the activity of the cardiovascular system.
Chicken eggs are among the most popular and widespread foods on the entire planet Earth. People began to eat bird eggs even at the initial stage of the development of human civilization, when gathering, hunting and fishing were the main ways of obtaining food. Chicken eggs, however, like other species, consist of two main parts - protein and yolk.
It is worth noting that the qualitative composition of the protein, as well as the yolk of the eggs, is different. The yolk accounts for about 33%, the so-called liquid content of the chicken egg. The calorie content of the yolk is almost three times higher than that of the protein. V chemical composition The yolk contains protein, fats, carbohydrates, and cholesterol.
Polyunsaturated, saturated and monounsaturated fatty acids are of particular value in the composition of the yolk. The yolk is enriched with linoleic, palmitic, oleic, linolenic, stearic and other acids, which play an important role in human life processes. Due to its color and shape, in ancient times, egg yolk was identified with the sun.
What is remarkable, already at that time our ancestors knew about useful properties eggs in general and yolks in particular. A vivid illustration of the importance of such a product as eggs can be judged by folk traditions. The pagans sacrificed eggs to their gods. Until now, all Orthodox Christians in the world traditionally paint eggs on Easter and serve them to the festive table.
Eggs take important place in the global culinary tradition. Eggs are used to make a myriad of various culinary products. Eggs are boiled, baked, fried, and also used in raw or fresh... Many dishes, including drinks and pastries, cannot be prepared without eggs.
Nowadays, in bakery and confectionery production, products such as egg powder or dry egg yolk, as well as protein, are increasingly used. Egg yolk powder is in demand for several reasons. Perhaps the main advantages of dry egg yolk can be considered the distinctive consumer characteristics of the product.
Dry egg yolk for a much longer period of time, in comparison with fresh product, can retain its nutritional and nutritional properties... In the process of making dried egg yolk, whole egg divided into white and yolk. at a further stage of production, the yolk undergoes special processing, which includes several stages - homonization, pasteurization, filtration, and drying.
At its core, dry egg yolk is a powdery substance that is food product, characterized by a uniform consistency, as well as a pale yellow color. Dry egg yolk is usually used to make sauces and mayonnaise. It is noteworthy that only one kilogram of dry egg yolk can replace over a hundred fresh chicken eggs.
Not so long ago, ordinary egg yolk played the role of an emulsifier in the food industry. Eggs, as you know, are not the most "convenient product", they are fragile and need careful transportation and special storage conditions, and also quickly deteriorate. To get rid of these problems, technologists have invented a new product - dry egg yolk. Today it is used throughout the food industry due to its high nutritional properties, low cost and ease of use. Its cost is quite acceptable, so it is profitable to purchase it in bulk for use on an industrial scale.
Outwardly, it is a yellow-orange powdery product with easily falling apart lumps. Same taste and color as original product- natural yolk, so many manufacturers decide to buy fermented egg yolk today. Its use can significantly reduce the cost of manufacturing products, speed up this process and improve the taste and appearance of finished products.
Egg yolk making process
The chicken egg is divided into yolks and whites. Then it is dried and a powder is obtained by spraying during hot drying at a temperature of 125C. At the same time, the egg mass itself does not heat up by more than 50C. The resulting consistency is sorted into egg yolks and whites and albumin. Dry egg yolk contains no more than 5% moisture, so it can be stored for more than a year. All this time, it retains the properties and benefits of ordinary yolk, as well as its color and composition.
At the same time, it is much more convenient in operation, because there is no need to separate the yolk and white, remove the remains of the shell. On an industrial scale, these benefits are especially noticeable when it comes to the production of thousands of finished products per day.
Composition and properties
Caloric content per 100 grams of product is 623 kcal.
The composition includes vitamins of group A, B, E, D, as well as potassium, calcium, phosphorus. Eating of this product really useful, because fermented dry yolk improves the condition of hair and skin.
Vitamin D is indispensable for those who do not have the opportunity to spend enough time in the sun. It improves the absorption of calcium in the body, which means for the condition of teeth and nails. Also, the yolk contains iron, which is necessary to maintain the vitality of the body, prevent cardiovascular and oncological diseases.
The choline and lecithin contained in the product are required to normalize liver function and reduce the risk of developing breast cancer.
Thus, dry yolk is good for health, therefore it can be used in the food industry without fear.
Pasteurized dry egg yolk - scope
This product is one of the main components of mayonnaise, pasta, sauces. It is used in meat and confectionery industries. You can buy pasteurized egg yolk inexpensively and profitably in the Rusnab company.
Fermented dry egg yolk - advantages in application:
- reducing the cost of products,
- increasing the efficiency of technological processes,
- reduction of production areas,
- improving the quality of finished products,
- improvement appearance products.
Only one kilogram of egg powder can replace 90 eggs, therefore, almost all large and small manufacturers of a whole range of products decide to buy pasteurized dry egg yolk.
Where to buy dry egg yolk
Today dry fermented egg yolk can be purchased in specialized departments for confectioners, as well as in companies supplying raw materials for the food industry. LLC RUSNAB offers favorable terms of cooperation.
Our clients are representatives of small and medium-sized businesses who value high quality. We offer attractive working conditions to all wholesale customers and look forward to a fruitful and long-term partnership.
Call the phones listed below for additional information, clarification of the cost and terms of cooperation!
Properties of Dry Egg Yolk
Chicken eggs are among the most popular and widespread foods on the entire planet Earth. People began to eat bird eggs even at the initial stage of the development of human civilization, when gathering, hunting and fishing were the main ways of obtaining food. Chicken eggs, however, like other species, consist of two main parts - protein and yolk.
It is worth noting that the qualitative composition of the protein, as well as the yolk of the eggs, is different. The yolk accounts for about 33%, the so-called liquid content of the chicken egg. The calorie content of the yolk is almost three times higher than that of the protein. The chemical composition of the yolk contains protein, fats, carbohydrates, and cholesterol.
Polyunsaturated, saturated and monounsaturated fatty acids are of particular value in the composition of the yolk. The yolk is enriched with linoleic, palmitic, oleic, linolenic, stearic and other acids, which play an important role in human life processes. Due to its color and shape, in ancient times, egg yolk was identified with the sun.
What is noteworthy, even in those days, our ancestors knew about the beneficial properties of eggs in general and yolks in particular. A vivid illustration of the importance of such a product as eggs can be judged by folk traditions. The pagans sacrificed eggs to their gods. Until now, all Orthodox Christians of the world traditionally paint eggs on Easter and serve them to the festive table.
Eggs have an important place in the global culinary tradition. Eggs are used to make a myriad of various culinary products. Eggs are boiled, baked, fried, and also used raw or fresh. Many dishes, including drinks and pastries, cannot be prepared without eggs.
Nowadays, in bakery and confectionery production, products such as egg powder or dry egg yolk, as well as protein, are increasingly used. Egg yolk powder is in demand for several reasons. Perhaps the main advantages of dry egg yolk can be considered the distinctive consumer characteristics of the product.
Dry egg yolk can maintain its nutritional and nutritional properties for a much longer period of time, compared to fresh product. In the process of making dried egg yolk, a whole chicken egg is divided into white and yolk. at a further stage of production, the yolk undergoes special processing, which includes several stages - homonization, pasteurization, filtration, and drying.
At its core, dry egg yolk is a powdery substance that is a food product that is characterized by a uniform consistency, as well as a pale yellow color. Dry egg yolk is usually used to make sauces and mayonnaise. It is noteworthy that only one kilogram of dry egg yolk can replace over a hundred fresh chicken eggs.
Caloric content of Dry egg yolk is 612 kcal.
Energy value of the product Dry egg yolk (The ratio of proteins, fats, carbohydrates).