Egg Yolk Powder

Egg Yolk Powder

Egg yolk powder is a kind of food with high nutritional value, and as a natural food emulsifier has been widely used in food processing. Egg yolk powder is mainly used as raw material in food industry and extraction of lecithin in the pharmaceutical industry. In the food industry, baked goods, cold drinks (ice cream, ice cream bar) and full-price nutritional formula food. The emulsification property of egg yolk powder is mainly due to the action of lipoprotein (especially low-density lipoprotein which accounts for 65% of total protein) and its component lecithin (about 75% of phospholipid). The contribution of protein to emulsification is greater than that of phospholipid. For egg products, pasteurization is an indispensable step to improve the microbial index of products. However, when egg yolk begins to solidify around 65℃, its emulsifying ability decreases greatly, especially for products with high oil content, such as mayonnaise (o/w system with oil content of 70% ~ 80%), which requires high emulsification of egg yolk, and pasteurization is easy to affect product performance. Because the sterilization intensity is too low, will not be conducive to the shelf life of the product; Too high sterilization intensity will lead to product stratification, seriously affect the sensory quality.