3. EGG YOLK POWDER (EYP)

A. GENERAL DESCRIPTION

Egg yolk powder is very suitable for application which need only egg yolk from the egg. Such Industries face problems of manual egg breaking and separation which is a tedious job and leads to unhygienic plant conditions. The egg liquid thus produced is not pasteurized and has a high microbial load.

B. APPLICATION

The egg yolk liquid is carefully filtered to remove egg shell particles and membrane. This liquid is pasteurized in a continuous pasteurization unit under controlled condition of short time and temperature. The pasteurized liquid is then spray dried under low heat conditions to preserve all the good functional properties of fresh egg yolk. EYP is recommended for mayonnaise, pasta/ doughnut premixes, biscuits and cookies and chiffon cakes.

C GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS

PHYSICAL CHEMISTRY
Moisture	5.0 %max
Crude Fat	57 % min
Crude Protein	31 % min
pH	5.5-7.0

D. GUARANTEED MICROBIOLOGICAL SPECIFICATIONS

MICROBIOLOGY
Salmonella	Negative / 25g
Total Plate Count	<10,000/g
Coliforms	<10/g
Moulds &Yeast	<10/g