Home Small buildings Dried egg yolk and liquid egg yolk, production and sale, pasteurized and chilled. Calorie content Chicken egg yolk, dried

Dried egg yolk and liquid egg yolk, production and sale, pasteurized and chilled. Calorie content Chicken egg yolk, dried

Chicken eggs are one of the most popular and widespread food products on the entire planet Earth. People began to eat bird eggs at the initial stage of the development of human civilization, when gathering, hunting and fishing were the main methods of obtaining food. Chicken eggs, like other types, consist of two main parts - white and yolk.

It is worth noting that the quality composition of the protein and yolk of eggs is different. The yolk accounts for about 33% of the so-called liquid content of a chicken egg. The calorie content of the yolk is almost three times higher than that of the protein. The chemical composition of the yolk contains protein, fats, carbohydrates, and cholesterol.

Of particular value in the composition of the yolk are polyunsaturated, saturated and monounsaturated fatty acids. The yolk is enriched with linoleic, palmitic, oleic, linolenic, stearic and other acids, which play an important role in human life processes. Due to its color and shape, in ancient times the egg yolk was identified with the sun.

What is noteworthy is that already in those days our ancestors knew about the beneficial properties of eggs in general and yolks in particular. A clear illustration of the importance of such a product as eggs can be seen in folk traditions. Pagans sacrificed eggs to their gods. Until our time, all Orthodox Christians in the world traditionally paint eggs on Easter and serve them at the festive table.

Eggs occupy an important place in the global culinary tradition. A myriad of different culinary products are made from eggs. Eggs are boiled, baked, fried, and also used raw or fresh. Without eggs, it is impossible to prepare many dishes, including drinks and baked goods.

Currently, in the baking and confectionery industry, products such as egg powder or dried egg yolk, as well as protein, are increasingly being used. Dried egg yolk is in demand for several reasons. Perhaps the main advantages of dried egg yolk are the distinctive consumer characteristics of the product.

Dried egg yolk can retain its nutritional and nutritional properties for a much longer period of time, compared to a fresh product. In the process of making dried egg yolk, a whole chicken egg is separated into white and yolk. At a further stage of production, the yolk undergoes special processing, which includes several stages - homogenization, pasteurization, filtration, and drying.

At its core, dried egg yolk is a powdery substance, which is a food product characterized by its uniform consistency and pale yellow color. Typically, dried egg yolk is used to make sauces and mayonnaise. It is noteworthy that just one kilogram of dried egg yolk can replace over a hundred fresh chicken eggs.

Dry egg yolk is a dehydrated product of egg processing. It has excellent consumer qualities that last for a long time. Dry yolk is a powder that has a uniform consistency (see photo). It is painted in a concentrated yellow color.

The process of making dried egg yolks begins with the whites being separated from the eggs. The yolk is sent for special processing. First, it is homogenized and then pasteurized. After this, the yolk is filtered and dried.

1 kg of dried egg yolk is equivalent to more than 100 fresh eggs.

Dried egg yolk is widely used in the confectionery industry and is also used to make sausages, bread and various food service products.

How to select and store?

When choosing dry egg powder, pay attention to the integrity of the packaging, as otherwise the product may be considered spoiled. Look at the composition of the product, there should be nothing unnecessary there. Look at the consistency, it should be smooth without any lumps. Dry egg yolk should be stored in a dry place out of direct sunlight.

Useful properties

The benefits of dried egg yolk are due to the presence of various minerals and vitamins. It contains vitamin A, which is necessary for vision. This product contains phosphorus and calcium - minerals that are involved in the regeneration and strengthening of bone tissue. They also improve the condition of hair, nails and teeth. Dry yolk also contains potassium, which normalizes the activity of the cardiovascular system.

Use in cooking

Dried egg yolk is used to prepare various dishes. It is included in confectionery products, various creams and sauces. You can also make mayonnaise based on it.

Harm of dried egg yolk and contraindications

Dried egg yolk can be harmful to those who suffer from individual intolerance to the product. In addition, it is worth considering that it has a fairly high calorie content, Therefore, it is necessary to limit consumption during obesity and during weight loss. It is also worth considering the high cholesterol content, which can negatively affect the activity of the cardiovascular system.

Not so long ago, in the food industry, the role of an emulsifier was performed by ordinary egg yolk. Eggs, as you know, are not the most “convenient product”; they are fragile and require careful transportation and special storage conditions, and also spoil quickly. To get rid of these problems, technologists have invented a new product - dried egg yolk. Today it is used throughout the food industry due to its high nutritional properties, low cost and ease of use. Its cost is quite reasonable, so it is profitable to purchase it in bulk for use on an industrial scale.

Externally, it is a yellow-orange powdery product, with easily falling apart lumps. The taste and color are the same as the original product - natural yolk, which is why many manufacturers decide to buy fermented egg yolk today. Its use can significantly reduce production costs, speed up this process and improve the taste and appearance of finished products.

Process of making egg yolk

A chicken egg is divided into yolks and whites. Then it is dried and a powder is obtained by spraying with hot drying at a temperature of 125C. At the same time, the egg mass itself does not heat up by more than 50C. The resulting consistency is sorted into egg yolks and whites and albumin. Dried egg yolk contains no more than 5% moisture, so it can be stored for more than a year. All this time, it retains the properties and benefits of regular yolk, as well as its color and composition.

At the same time, it is much more convenient to use, because there is no need to separate the yolk and white or remove the remains of the shell. On an industrial scale, these advantages are especially noticeable when it comes to the production of thousands of finished products per day.

Composition and properties

Calorie content per 100 grams of product – 623 kcal.

The composition includes vitamins A, B, E, D, as well as potassium, calcium, phosphorus. Eating this product is really beneficial, because fermented dry yolk improves the condition of hair and skin.

Vitamin D is essential for those who do not have the opportunity to spend enough time in the sun. It improves the absorption of calcium in the body, and therefore the condition of teeth and nails. The yolk also contains iron, which is necessary to maintain the vitality of the body and prevent cardiovascular diseases and cancer.

The choline and lecithin included in the product are required to normalize liver function and reduce the risk of developing breast cancer.

Thus, dried yolk is healthy and can therefore be used in the food industry without danger.

Dry pasteurized egg yolk – scope of application

This product is one of the main components of mayonnaise, pasta, and sauces. It is used in meat and confectionery production. You can buy pasteurized egg yolk inexpensively and profitably from the Rusnab company.

Fermented dry egg yolk - advantages in use:

reduction in product costs,
increasing the efficiency of technological processes,
reduction of production space,
improving the quality of finished products,
improving the appearance of products.

Just one kilogram of egg powder can replace 90 eggs, so almost all large and small manufacturers of a whole range of products decide to buy pasteurized dry egg yolk.

Where to buy dry egg yolk

Today, dried fermented egg yolk can be purchased in specialized departments for confectioners, as well as in companies supplying raw materials for the food industry. LLC RUSNAB offers favorable terms of cooperation.

Our clients are representatives of small and medium-sized businesses who value high quality. We offer attractive working conditions to all wholesale customers and look forward to a fruitful and long-term partnership.

Call the numbers listed below for additional information, pricing and terms of cooperation!

Properties of Dry Egg Yolk

Calorie content of Dried egg yolk 612 kcal.

Energy value of the product Dry egg yolk (Ratio of proteins, fats, carbohydrates).

Chilled egg yolk is produced without additives and with added salt.
    Shelf life - 28 days.
    Packaged in aseptic packaging of 20 l and 1 t.

    The shelf life of frozen liquid egg yolk is from 6 to 15 months.
    Packaged in aseptic packaging of 20 liters.

    Previously, raw egg yolk was used as an emulsifier for the production of various food products. At the moment of kneading, the eggs were broken by hand, the yolks were separated from the whites and added to the product. One kilogram of dry yolk replaces 125 egg yolks.

    Now dried egg yolk is obtained after mechanical separation of fresh eggs and subsequent filtration, pasteurization and spray drying. Raw yolk consists of two main fractions: plasma, which makes up 38%, and granules suspended in it (12%). Egg yolk has very good microbiological indicators, in fact it is completely aseptic, which suggests the possibility of increasing the shelf life of finished products to 15 months.

    New egg ingredients for high-quality mayonnaises.
    Mayonnaise is an essential food product that is ubiquitous in the consumer market. Traditionally, the fat content is up to 80%; low-fat mayonnaises with a fat content of 50% to 0% have also been on sale for several years. Mayonnaise is an acidic oil-water emulsion; to stabilize the emulsion, mayonnaise formulations contain various stabilizers (polysaccharides) in varying amounts.
    Stable quality and reduced price are the main factors for the production of standard mayonnaise, and the low consumption of egg yolk, the most expensive component in the mayonnaise recipe, attracts the attention of the manufacturer.
    The main emulsifier in egg yolk is the phospholipid fraction, consisting of 500 phospholipid molecules on a protein carrier. Unilever's 1974 patent (UK 50958/74, US 4,034,124) reports that partial hydrolysis of egg yolk lipoproteins by porcine pancreatic phospholipase PLA2 (PLA2, EC 3.1.1.4) increases the emulsion properties of egg yolk and improves the thermal stability of egg yolk emulsions. yolk. Later, a group of scientists (Plückthun, A. and Dennis, E.A. (1982) Acyl and phosphoryl migration in lysophospholipids: importance in phospholipids synthesis and phospholipase activity, Biochemistry 21, 1743-1750) demonstrated that acyl migration readily occurs in lysolecithin, and partially hydrolyzed egg yolk contains a mixture of sn-1 and sn-2 lysophospholipids in a ratio of 9:1, and it does not matter which enzyme the egg yolk was treated with - phospholipase PLA2 or microbial phospholipase PLA1 (the source of which is Aspergillus oryzae). However, due to the asymmetric arrangement of fatty acids in egg yolk phospholipids (50% saturated fatty acids at the sn-1 position, 50% unsaturated fatty acids at the sn-2 position), mayonnaise is based on partially hydrolyzed egg yolk formed by phospholipase PLA2 has a higher viscosity (like mayonnaise made from natural egg yolk) than egg yolk mayonnaise formed by phospholipase PLA1. Mayonnaise producers prefer to use egg yolk formed by phospholipase PLA2, since in this case the cost of the finished product is reduced due to maximizing viscosity and stability.
    Egg yolk powder specially developed by Belovo (with code EYP-MRT) (www.belovo.com) is excellent for use.
    It consists of 8% salt, 4% glucose syrup. The level of hydrolysis reaches 75 ± 5% of the complete hydrolysis of the LDL fraction in egg yolk plasma. Depending on the type of mayonnaise (high-fat, medium-fat, low-fat) prepared on the basis of EYP-MRT egg powder and the type of polysaccharide stabilizer, according to the recipe, it is possible to reduce the amount of egg yolk from 75% to 50%.
    Another product of interest to manufacturers of mayonnaise and low-fat substitutes is egg white lysozyme from Belovo (E.C. 3.2.1.17, E.E.C. Serial No: E1105). Lysozyme is added to mayonnaise when it is contaminated with spore-forming microorganisms at 10-20 ppm. Lysozyme has proven itself to be a cost-effective and promising preservative for the food industry.

    Egg yolk powder.

    This is a product obtained after mechanical separation of fresh eggs, subjected to a process of filtration, pasteurization and spray drying. The yolk consists of two main fractions: plasma, which makes up 38%, and granules suspended in it (12%). Egg yolk that meets European quality standards has very good microbiological indicators (Table 3) and is in fact completely aseptic, which suggests the possibility of increasing the shelf life of finished products.

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