OVODAN Heat Stable Hen Egg Yolk Powder, Barn KAT (192 KAT)

Identification & Functionality

Ingredient Name

Egg Yolk Powder

Ingredient Origin

Animal Origin

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Egg Products & Extracts

Features & Benefits

Labeling Claims

Halal,

Kosher,

Natural

Food Ingredients Features

Emulsifying,

High Heat Stability,

High Temperature Resistance,

Pasteurized,

Solubilizing,

Spray Dried

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Dairy,

Desserts & Fruit Preparations,

Savory & Culinary

Food & Nutrition Applications

Custard,

Dressings,

Mayonnaise,

Pasta,

Sauces

Properties

Physical Form

Powder

Solubility

Water Soluble

Appearance

Powder structure

Odor

Natural, characteristic for hen egg matter, without foreign odors

Taste

Natural, characteristic for hen egg matter, without foreign tastes

Physico-Chemical Properties

	Value	Units	Test Method / Conditions
pH Value	6.0 - 7.0	-	Electrochemical (25% solution)
Moisture Content	max. 5.0	%	EN ISO 5537***
Fat Content*	min. 52	%	§ 64 LFGB L 05.00-14***
Salt Content	7.5 - 8.5	%	§ 64 LFGB L 05.02-2
Maltodextrin	3.5 - 4.5	%	Calculated

Microbiological Values

	Value	Units	Test Method / Conditions
Total Plate Count	max. 10.000	cfu / g	DIN EN ISO 4833-1
Enterobacteriaceae	max. 10	cfu / g	DIN ISO 21528-2
Salmonella	Not detectable	/250 g	DIN EN ISO 6579-1***
Staphylococcus aureus	max. 10	cfu / g	DIN EN ISO 6888-1

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	604	kcal /100g
Protein Content	29.6	g/100g	-
Carbohydrate	4.3	g/100g	-
Sugar Content	3.9	g/100g	-
Fat Content	52.0	g/100g	-
Saturated Fatty Acids	17.9	g/100g	-
Dietary Fibres	max. 0.1	g/100g	-
Salt Content**	8.3	g/100g	-

Note

• * Based on random sampling and then calculated (100 – Ash – Protein - Carbohydrates (4,3) - Moisture)
• ** Based on natively occurring sodium x 2,5
• *** or alternative method with identical result

Regulatory & Compliance

Certifications & Compliance

BRC Certified,

Halal,

Kosher,

SMETA

Technical Details & Test Data

Technical Process

• 40 g of powder dissolved in 60 ml of water correspond to approx. 100 g fresh liquid yolks with 3.3% salt, 1.6% maltodextrin and 0.8% tricalcium phosphate.
• 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.
• Ingredients: Hen egg yolk from Barn shell eggs (may also contain free range eggs) from KAT-certified farms, salt, maltodextrin, tricalcium phosphate.

Packaging & Availability

Packaging Type

Bags

Packaging Information

20/25 kg cardboard/bags with PE-Inner liner or customized.

Storage & Handling

Shelf Life

18 Months

Storage and Shelf Life Information

18 months in non-condensing atmosphere at ambient temperatures (15-25°C). Alternative storage conditions may affect shelf-life.