Liquid heat-stable egg yolk is widely used in the production of heat stable sauces such as mayonnaise. This is mainly due to the fact that the product has high emulsifying qualities and the fact that we can produce specifically to our customer’s requirements. Consider dry matter and salt content, for example. Other additions are also possible.
Liquid heat-stable egg yolk with salt is produced only from the freshest eggs. These eggs are sourced from farms in the area and are therefore easily and quickly traceable.
Packaging:
1,000-litre stainless steel container, 1,000-litre pallecon (Combo Excelsior),
25,000 litres Bulk with tanker truck.
Storage and transport conditions:
Storage and transport between 0 and 4 degrees Celsius.
Shelf life:
Maximum 10 days when stored between 0 and 4 degrees Celsius in unopened packaging.
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