This powder is used in the items where there is the exclusive use of egg yolk in cooking. The powder eliminates the scope of unwanted unhygienic conditions and the tiresome egg-cracking process. The yolk is dehydrated to form the shape of the powder. The yolk is separated from the egg and then pasteurized in the high temperature to come into its dehydrated form. The pasteurized liquid is then spray dried under low heat conditions to preserve all the good functional properties of fresh egg yolk.
APPLICATION
EYP is recommended for mayonnaise, pasta/ doughnut premixes, biscuits and cookies, and chiffon cakes.
