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Comptive Price Wholesale Salted Egg Yolk Liquid Egg Yolk Liquid with Salt
1. Freeze protection: Pure, unsalted egg yolk liquid undergoes irreversible hardening and gelation upon freezing; the addition of salt effectively prevents this phenomenon.
2. High emulsification: It retains a high lecithin content, enabling the formation of a stable, glossy emulsion system.
3. Pre-seasoned flavor: It possesses an inherent base salinity, making it suitable for formulating specific sauces in industrial or commercial kitchen settings.
- Description
- Applications
Differences between salted whole egg liquid and salted egg yolk liquid:
Salted whole egg liquid: Produced by shelling fresh eggs, blending the egg whites and yolks in their natural proportions, and mixing in a specific amount of edible salt. It offers a balanced ratio of protein, fat, and moisture, retaining the comprehensive nutritional profile of the whole egg. In applications such as baking or surimi processing, it provides uniform protein content and appropriate moisture, resulting in a softer, moister finished product. It is widely used in standard cakes, breads, and pastries, as well as in certain Chinese dishes and meat products.
Salted egg yolk liquid: Produced by separating the egg white from a fresh egg and processing only the yolk with a specific amount of edible salt. It contains no egg white, and the concentrations of fat, lecithin, and cholesterol are significantly higher than in whole egg liquid. The added salt enhances the emulsifying properties and freeze-thaw stability of the yolk's phospholipids, preventing oil-water separation. It is a key ingredient for making mayonnaise, salad dressings, custard, premium cream fillings, and cookies.
| Product Information | |
| Place of Origin: | Dalian,China |
| Product Name: | Salted Egg Yolk Liquid/Egg Yolk Liquid with Salt |
| Material: | Fresh eggs Yolk |
| Ingredient: | Fresh eggs yolk,table salt |
| Package: | 10kg/carton |
| Package Materials: | Plastic composite bag(inside),Corrugated boxes(outside) |
| Product Description: | Salted egg yolk liquid is an industrial liquid egg product made by adding an appropriate amount of salt to fresh egg yolks and subjecting the mixture to pasteurization; it is primarily used in the production of mayonnaise, salad dressings, and certain baked goods. It offers excellent emulsification stability and fluidity, and prevents denaturation during freezing. |
| Applications: | Seasoning sauces, Food processing |
| Function: | Enhances the emulsification of sauces, eliminates the tedious steps of manually peeling salted egg yolks or separating yolks, and ensures food safety. |
| Storage Conditions: | Store in Frozen Tempature Under -18℃ |
| Shelf Life: | 24 Months |
| Certification: | HACCP, BRC, ISO22000, Kosher, Halal |
1. Sauce production: Widely used in the manufacture of mayonnaise, salad dressings, and various compound sauces.
2. Baking and cooking: Serves as a convenient, easy-to-store, and readily accessible semi-finished ingredient for pastries and dishes requiring a savory, salty flavor or a specific texture.
