Chilled egg yolk is produced without additives and with added salt.
& nbsp & nbsp & nbsp Shelf life - 28 days.
& nbsp & nbsp & nbsp Packaged in aseptic packaging of 20 l and 1 t.
& nbsp & nbsp & nbsp
& nbsp & nbsp & nbsp The shelf life of frozen liquid egg yolk is 6 to 15 months.
& nbsp & nbsp & nbsp Packaged in aseptic packaging of 20 liters.
& nbsp & nbsp & nbsp
& nbsp & nbsp & nbsp Previously, raw egg yolk was used as an emulsifier for the production of various food products. At the time of kneading, eggs were broken with hands, the yolks were separated from the proteins and introduced into the product. One kilogram of dry yolk replaces 125 egg yolks.
& nbsp & nbsp & nbsp
& nbsp & nbsp & nbsp Now dry 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 is 38%, and granules suspended in it (12%). Egg yolk has very good microbiological characteristics, in fact it is completely aseptic, which implies the possibility of increasing the shelf life of finished products up to 15 months.
& nbsp & nbsp & nbsp
& nbsp & nbsp & nbsp New egg ingredients for high quality mayonnaise.
& nbsp & nbsp & nbsp Mayonnaise is an essential food product that is ubiquitous in the consumer market. Traditionally, the fat content is up to 80%, and low-fat mayonnaises with a fat content of 50% to 0% have been on the market for several years. Mayonnaise is an acidic oil-water emulsion; to stabilize the emulsion, various stabilizers (polysaccharides) are included in mayonnaise formulations in different amounts.
& nbsp & nbsp & nbsp Consistent 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 manufacturer's attention.
& nbsp & nbsp & nbsp The main emulsifier in egg yolk is the phospholipid fraction, consisting of 500 phospholipid molecules on a protein carrier. The 1974 Unilever 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 the egg yolk and improves the thermal stability of the yolk. Later, a group of scientists (Plückthun, A. and Dennis, EA (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, it does not matter what enzyme the egg yolk was treated with - phospholipase PLA2 or microbial phospholipase PLA1 (the source of which is Aspergillus oryzae). However, due to the fact that the arrangement of fatty acids in egg yolk phospholipids is asymmetric (50% of saturated fatty acids in the sn-1 position, 50% of unsaturated fatty acids in the sn-2 position), mayonnaise based on partially hydrolyzed egg yolk formed by phospholipase PLA2 has a higher viscosity (like mayonnaise made from natural egg yolk) than mayonnaise based on egg yolk formed by PLA1 phospholipase. Manufacturers of mayonnaise prefer to use the egg yolk formed by PLA2 phospholipase, since in this case the cost of the finished product is reduced by maximizing the viscosity and stability.
& nbsp & nbsp & nbsp Egg yolk powder specially developed by Belovo (with EYP-MRT code) (www.belovo.com) is excellent for use.
& nbsp & nbsp & nbsp It consists of 8% salt, 4% glucose syrup. The level of hydrolysis reaches 75 ± 5%, of the complete hydrolysis of the LDL fraction in the 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%.
& nbsp & nbsp & nbsp 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 10-20 ppm. Lysozyme has proven to be a cost effective and promising preservative for the food industry.
& nbsp & nbsp & nbsp
& nbsp & nbsp & nbsp Egg yolk powder.
& nbsp & nbsp & nbsp
& nbsp & nbsp & nbsp This is a product obtained after mechanical separation of fresh eggs, filtered, pasteurized and spray dried. The yolk consists of two main fractions: plasma, which is 38%, and granules suspended in it (12%). Egg yolk, which meets European quality standards, has very good microbiological characteristics (Table 3), is actually completely aseptic, which suggests the possibility of increasing the shelf life of finished products.

One of the most popular phrases that can be heard both from nutritionists and, for example, from athletes: "eggs are the cornerstone of a proper and healthy diet!" It is likely that this is indeed the case.

But the point is not only in the "correctness" of their use. Eggs are a valuable source of protein that is available to a significant part of the world's population (especially in Russia), and also an important ingredient used in industrial and home cooking. A significant proportion of recipes for the preparation of various semi-finished products, pastries, sauces and complex dishes cannot do without a chicken egg (or its individual parts).

Therefore, it is quite natural that the culinary and technical progress has not spared this product either. Alas, it cannot do without chemistry either. But for now, the main vector of development is the direction towards dehydration - they make melange from the egg (in fact, just a dry egg), as well as dry white and yolk.

The latter is of particular interest. Today we will talk just about him.

How is dry egg yolk produced?

At first glance, it may seem that this is a fairly simple product - just a dried "substance" from liquid yolk. However, the manufacture of such a semi-finished product is a rather complicated process that takes place in several stages:

1. First, the egg white is separated (“pumped out”) in a special way.
2. Then the yolks are processed - they make the mass homogeneous and heated to make the product pasteurized.
3. At the end, the yolks are passed through special filters and sent to drying machines.

At the exit, a yellow powder is obtained, which characteristically "crumbles" well with insignificant moisture ingress. Its main advantage is that a small amount easily replaces several full-fledged fresh yolks (100 grams of powder - about 10 yolks). Provided that dry egg yolk on the website of the company that produces it costs about 400 rubles per kilogram, there are clear savings. Especially for food factories that use a lot of eggs to produce food every day.

Where is dry egg yolk used?

Although many "conservative cooks" will say that dry egg yolk is not the same as regular yolk, they will definitely be wrong. Over the past decades, a lot of research has been carried out - and the results of all unanimously said that in terms of nutritional and "technological" properties, egg powders practically do not differ from fresh eggs. This is the same natural product, and therefore, it can be used to prepare familiar dishes.

And if you think about something unusual, then such dry yolks can be used, for example, for:

• Homemade noodles. It is enough to mix yolk powder with flour, water and salt.
• Tartar sauce. There are different recipes, but they usually mix the yolk (you need to add a little water) with vegetable oil, citric acid, cucumbers, green onions.
• The most varied pastries. Alternatively - French fondants and soufflés with interesting additions.
• Dessert creme brulee. According to the classic recipe, the yolks must be mixed with cream, sugar and vanilla.

Of course, these are far from all interesting recipes in which dry egg yolks can be used. More than a hundred different options can be found on the internet. Again, they are great for making homemade mayonnaise.

The benefits and harms of dry egg yolk

The "theory" that egg powder is some kind of oil product that causes various diseases is, of course, nothing more than a stupid myth.

If you bought a quality product and stored it correctly, then you will get almost the same benefits when using it as from fresh egg yolk. The main nutritional value is the content of a large amount of healthy fats and proteins with a special amino acid composition.

But that is not all. Vitamins are perfectly preserved in the powder - especially vitamin A, which is associated with visual processes. In addition, dry yolk can be called a real "pantry" of trace elements - from calcium and phosphorus to potassium. All of them are necessary for the proper functioning of the skeletal system, heart, gastrointestinal tract.

But this product has practically no drawbacks. All the cholesterol contained in the yolks can even be called beneficial. Unless, of course, you eat them in huge quantities.

The same applies to calories. In cases where the use of eggs (in any form) is limited to reasonable limits, there will be no harm to the figure. In addition, according to a number of nutritionists, a small amount of dried yolks will fit perfectly into many diets. Both in sports and "slimming".

:: You may be interested in other culinary publications.

Properties of Dry Egg Yolk

Chicken eggs are among the most popular and widespread foods on the entire planet Earth. People began to eat bird eggs at the initial stage of human civilization, when gathering, hunting and fishing were the main ways of obtaining food. Chicken eggs, however, like other species, consist of two main parts - protein and yolk.

It should be noted that the qualitative composition of the protein, as well as the yolk of the eggs, is different. The yolk accounts for about 33%, the so-called liquid content of the chicken egg. The calorie content of the yolk is almost three times higher than the protein values. 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 the processes of human life. Due to its color and shape, in ancient times, egg yolk was identified with the sun.

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

Eggs have an important place in the global culinary tradition. Eggs are used to make a myriad of various culinary products. Eggs are boiled, baked, fried, and also used raw or fresh. Many dishes, including drinks and pastries, cannot be prepared without eggs.

Nowadays, in bakery and confectionery production, products such as egg powder or dry egg yolk, as well as protein, are increasingly used. Egg yolk powder is in demand for several reasons. Perhaps the main advantages of dry egg yolk can be considered the distinctive consumer characteristics of the product.

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

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

Calorie content of Dry Egg Yolk 612 kcal.

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

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

The process of making dried egg yolk begins with the release of protein from the eggs. The yolk is sent for special processing. First, it is amenable to homonization, and then to pasteurization. After that, the yolk is filtered and dried.

1 kg of dry egg yolk equates to over 100 fresh eggs.

Egg yolk powder is widely used in the confectionery industry, and is also used to make sausages, bread and various food services.

How to choose and store?

When choosing dry egg powder, pay attention to the integrity of the package, as otherwise the product can be considered spoiled. Look at the composition of the product, there should be nothing superfluous there. Look at the consistency, one should be smooth without any lumps. Store dry egg yolk in a dry place out of the sun.

Beneficial features

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

Cooking use

Dry egg yolk is used to prepare various dishes. It is a part of confectionery, various creams and sauces. You can also prepare mayonnaise on its basis.

The harm of dry egg yolk and contraindications

Dry egg yolk can harm those who suffer from individual intolerance to the product. In addition, it is worth considering that it has a sufficiently high calorie content, therefore, it is necessary to limit consumption for obesity and during weight loss. It is also worth considering the content of large amounts of cholesterol, which can negatively say on the activity of the cardiovascular system.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Chicken egg yolk, dried".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Energy value is 612 kcal.

Main source: Skurikhin I.M. and other Chemical composition of food products. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application "My Healthy Diet".

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The nutritional value

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BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, one can understand how a product or diet corresponds to the norms of a healthy diet or the requirements of a particular diet. For example, the US and Russian Ministry of Health recommends that 10-12% of calories come from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins Diet recommends low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

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TIME OF ACHIEVING THE GOAL

USEFUL PROPERTIES CHICKEN'S EGG YOLK, DRIED

Chicken egg yolk, driedrich in vitamins and minerals such as: vitamin A - 254.8%, beta-carotene - 16%, vitamin B1 - 23.3%, vitamin B2 - 26.1%, choline - 480.7%, vitamin B5 - 181 , 3%, vitamin B6 - 37.1%, vitamin B9 - 52.3%, vitamin B12 - 170.3%, vitamin D - 104%, vitamin E - 19.3%, vitamin PP - 40.5%, calcium - 26.2%, phosphorus - 130.9%, chlorine - 42.8%, iron - 69.4%, iodine - 76.7%, cobalt - 800%, manganese - 12.5%, copper - 48 %, molybdenum - 60%, selenium - 253.3%, chromium - 50%

What is useful chicken egg yolk, dried

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine \u200b\u200bin the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B9 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. There has been a strong association between folate and homocysteine \u200b\u200blevels and the risk of cardiovascular disease.
• Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium - an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

You can see a complete guide to the most useful products in the appendix - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. A person's daily need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are "lost" during cooking or food processing.