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Egg Yolk Powder EYP: can be used as a substitute of fresh egg yolk in formulations
where emulsion, colour, texture and mouth feel characteristics are important. Mainly used in mayonnaises, dressings, sauces, Spanish bread, croissants.
Egg Yolk Powder Retorting EYP-MRT: best suited for emulsions processed industrially at high temperature (sterilisation, retorting, pasteurization) and under high mechanical shearing.

All our products go through a srict and severe quality control to suit the most acute and specific needs of our customer’s food security legislation or philosophical requirements