Egg Yolk Powder
Emulsifying and Colouring Egg Product
Egg yolk powder is produced by spray-drying pasteurised egg yolk; its natural lecithin makes it a strong emulsifier and its high fat and carotenoid content gives colour and flavour. It is used in mayonnaise and sauce production, ice cream and cream powders, bakery, pasta, instant soups and nutrition products without the storage and hygiene issues of fresh yolk. PERDIST compares fat and protein content, colour value, solubility, Salmonella analysis and origin documents against the supplier specification for wholesale egg yolk powder requests and offers standard and sugar/salt-stabilised options with their documents. For wholesale egg yolk powder PERDIST proposes a lot against your emulsion performance, colour and fat expectations; the analysis document and a sample accompany the quotation. For mayonnaise, sauce and bakery producers, packaging and a cold-chain delivery plan are arranged. The allergen declaration is stated clearly in the documents.
Product and Application Details
| Product definition | Egg yolk powder produced by spray-drying pasteurised egg yolk; standard or salt/sugar-stabilised grades. |
|---|---|
| Typical properties | Fat 55–62%, protein 30–34%, moisture ≤ 5%, yellow-orange colour; 1 kg powder equals roughly 2.2–2.4 kg liquid yolk. Values vary by supplier specification. |
| Applications | Mayonnaise, dressings and emulsion sauces, ice cream and cream powders, cakes, croissants and bakery, pasta and noodles, instant soups and purées, dry mixes. |
| Formulation note | Reconstitute at about 1:1.2 with water or add directly to dry mixes; emulsifying capacity is close to fresh yolk. Cool storage matters because the fat content is prone to oxidation. Typical usage 1–8%. |
| Documents | Specification, COA, Salmonella and microbiological reports, pasteurisation statement, origin and veterinary health certificate are shared with the quotation to the extent the supplier provides them; halal certification is checked per product. |
| Shelf life and storage | Typically 12 months in unopened packaging; store cool (≤20 °C), dry and away from light. |
| Packaging | Typically 20–25 kg kraft bags or cartons with aluminium-laminated inner liner; pallets of 500–1000 kg. |
| Minimum order | Usually one pallet (500 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Shipping | Road and sea freight; transported in closed packaging in a dry, cool (≤20 °C recommended), odour-free place. No cold chain required. |
| Origin | Common origins: Türkiye, European Union, India. Documented per lot in the quotation. |
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About Egg Yolk Powder
These answers come from the ingredient guide for this product. Read the full guide: What Is Egg Yolk Powder? Emulsifying Properties, Use in Mayonnaise and Bakery, Wholesale Sourcing
