Protein
Protein
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Egg Yolk Powder
Egg Yolk Powder for Emulsion and Colour
Egg yolk powder is considered in sauces and bakery systems for emulsification, colour and characteristic flavour. PERDIST researches options according to fat content, functional expectation and processing conditions.
Product and Application Information
| Application Areas | Mayonnaise and sauces, bakery products, fillings, pasta and dry mixes. |
| Formulation Note | Contains egg allergen. Emulsification capacity and microbiological values should be checked in product documentation. |