This product is a response to the changing needs of customers in the field of food with emulsifying properties, which is used as an additive to products where these properties are necessary, including mayonnaise, mayonnaise sauces. This product has several advantages that make it possible to gain popularity and replace traditional powdered yolk:
- the enzymatic reaction to which this yolk is subjected leads to the release of fat and protein granules of lecithin, which is a natural emulsifier, so that it can be used to a greater extent in the production of e.g. mayonnaise. This results in increased emulsifiability.
the addition of maltodextrin or glucose syrup protects proteins during the drying process, which affects the ability to emulsify,
this product has higher viscosity parameters and the desired consistency and creamy taste.
It is a processed chicken egg yolk product which ensures the stability of the emulsion and ensures that the final product such as mayonnaise, dressing or sauce can be heat treated without losing emulsification properties. By adding additives such as salt, maltodextrin or glucose syrup, it is possible to create a very stable end product.