|
HS Code |
608618 |
| Product Name | Egg Yolk Powder |
| Appearance | Fine yellow powder |
| Main Ingredient | Egg yolk |
| Moisture Content | Typically below 5% |
| Fat Content | Approximately 55-60% |
| Protein Content | About 30-35% |
| Shelf Life | 12-24 months (when unopened and properly stored) |
| Solubility | Soluble in water |
| Typical Usage | Food manufacturing, bakery, confectionery, sauces |
| Storage Conditions | Cool, dry place away from direct sunlight |
| Allergen Information | Contains egg (major allergen) |
| Processing Method | Spray drying of pasteurized liquid egg yolk |
As an accredited Egg Yolk Powder factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Egg Yolk Powder is packaged in a 1 kg resealable, food-grade plastic pouch with clear labeling and storage instructions printed. |
| Shipping | Egg Yolk Powder is typically shipped in sealed, food-grade bags within sturdy cartons or drums to prevent moisture and contamination. The product should be stored and transported in cool, dry conditions, away from direct sunlight. Shipping containers are labeled according to safety and food handling regulations, ensuring product integrity during transit. |
| Storage | Egg yolk powder should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep the powder in tightly sealed containers to prevent exposure to air and contaminants. Ideal storage temperature is below 25°C (77°F). Avoid storing near strong odors or chemicals, as the powder can absorb them easily, affecting quality and flavor. |
Competitive Egg Yolk Powder prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
