We unleash your business potential by maximize the business innovation.
Send EmailEgg Yolk Powder, Dried Egg Yolk, Spray-Dried Egg Yolk, Powdered Egg Yolk, Hen Egg Yolk Powder, Pasteurized Egg Yolk Powder, Yolk Powder, 93685-90-6
EGG YOLK POWDER (SPRAY-DRIED EGG YOLK POWDER)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Egg Yolk Powder |
| Chemical Name | Egg Yolk Powder (Dried Egg Yolk) |
| Synonyms (Turkish) | Yumurta Sarısı Tozu, Kurutulmuş Yumurta Sarısı, Püskürtmeli Kurutulmuş Yumurta Sarısı |
| Synonyms (English) | Egg Yolk Powder, Dried Egg Yolk, Spray-Dried Egg Yolk, Powdered Egg Yolk, Hen Egg Yolk Powder, Pasteurized Egg Yolk Powder, Yolk Powder |
| CAS Number | 93685-90-6 |
| Appearance | Light yellow to golden yellow, fine powder |
| Odor | Characteristic egg yolk odor |
| Taste | Characteristic egg yolk taste, creamy |
CHEMICAL STRUCTURE
Egg Yolk Powder
Complex Biological Matrix
Proteins (40%) + Lipids (35%) + Phospholipids (10%) + Vitamins + Minerals + Immunoglobulin Y
General Structure: Dehydrated and pasteurized form of hen egg yolk; Contains proteins, lipids (triglycerides), phospholipids (especially lecithin), cholesterol, vitamins (A, D, E, K, B-complex), minerals, and Immunoglobulin Y (IgY); Natural emulsifier with strong oil-water stabilization properties.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Egg Yolk Powder |
| Chemical Name | Egg Yolk Powder (Dried Egg Yolk) |
| Synonyms (Turkish) | Yumurta Sarısı Tozu, Kurutulmuş Yumurta Sarısı, Püskürtmeli Kurutulmuş Yumurta Sarısı |
| Synonyms (English) | Egg Yolk Powder, Dried Egg Yolk, Spray-Dried Egg Yolk, Powdered Egg Yolk, Hen Egg Yolk Powder, Pasteurized Egg Yolk Powder, Yolk Powder |
| CAS Number | 93685-90-6 |
| Chemical Class | Natural food ingredient; Dehydrated animal product; Emulsifier |
| Source | Fresh hen eggs (Gallus gallus domesticus) |
| Physical State (20°C) | Solid (fine powder) |
| Odor | Characteristic egg yolk odor |
| Color | Light yellow to golden yellow |
| Taste | Characteristic egg yolk taste, creamy |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method / Note |
|---|---|---|
| Appearance | Light yellow to golden yellow, fine powder | Visual |
| Odor | Characteristic egg yolk odor | Olfactometric |
| Moisture Content | ≤ 5% | Gravimetric (105°C) |
| Protein Content | ~30 – 35% | Kjeldahl |
| Fat Content | ~55 – 60% | Soxhlet |
| Phospholipids (Lecithin) | ~8 – 10% | – |
| Cholesterol | ~1.5 – 2.5% | – |
| Ash Content | ~3 – 4% | Gravimetric (800°C) |
| pH (10% Solution) | 6.0 – 7.0 | pH Meter |
| Solubility in Water | Dispersible (forms emulsion) | General Method |
| Solubility in Oil/Fat | Dispersible | General Method |
| Emulsification Capacity | High | – |
| Water Activity (Aw) | ≤ 0.35 | – |
| Bulk Density | 0.4 – 0.6 g/cm³ | – |
| Particle Size (D90) | ≤ 150 μm | Laser Diffraction |
| Color (L* Value) | ~85 – 90 | Spectrophotometer |
| Color (a* Value) | ~0 – 3 | Spectrophotometer |
| Color (b* Value) | ~20 – 30 | Spectrophotometer |
| Egg Equivalent | 1 kg ≈ 115 egg yolks | – |
| Heavy Metals | ≤ 10 ppm | AAS / ICP |
| Salmonella | Absent | Microbiological |
| E. coli | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | Microbiological |
SECTION 3: COMPOSITION AND NUTRITIONAL VALUE
| Component | Content (%) | Function |
|---|---|---|
| Proteins | ~30 – 35 | Structure, emulsification, foaming |
| Total Fat | ~55 – 60 | Flavor, mouthfeel, texture |
| Triglycerides | ~45 – 50 | Energy, creaminess |
| Phospholipids (Lecithin) | ~8 – 10 | Emulsification, stabilization |
| Cholesterol | ~1.5 – 2.5 | Cell membranes |
| Ash | ~3 – 4 | Minerals (Ca, P, Fe) |
| Vitamins | A, D, E, K, B-complex | Nutritional value |
| Immunoglobulin Y (IgY) | Variable | Bioactive component |
| Moisture | ≤ 5 | – |
SECTION 4: PRODUCTION PROCESS
| Step | Process | Description |
|---|---|---|
| 1 | Egg Selection and Grading | Fresh, high-quality eggs are selected; Graded for size and quality |
| 2 | Egg Breaking and Separation | Eggs are broken; Yolk is separated from white |
| 3 | Filtration | Yolk is filtered to remove membrane fragments and chalaza |
| 4 | Pasteurization | Yolk is heat-treated to eliminate pathogenic bacteria; Typically 64-68°C for 2-3 minutes |
| 5 | Spray Drying | Liquid yolk is spray-dried to powder form; Inlet temperature ~160-180°C; Outlet temperature ~70-80°C |
| 6 | Cooling and Agglomeration | Powder is cooled and optionally agglomerated; Improves flowability and dispersibility |
| 7 | Packaging | Packaged in moisture and light-proof containers; Typically nitrogen-flushed |
SECTION 5: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Emulsifier | Phospholipids (lecithin) stabilize oil-water interfaces; Forms stable emulsions (mayonnaise, sauces); Strong emulsification capacity; Natural alternative to synthetic emulsifiers |
| Color Provider | Provides golden-yellow color to baked goods; Carotenoids (lutein, zeaxanthin) are natural pigments; Imparts appetizing appearance |
| Texture/Consistency Enhancer | Adds body and viscosity to creams, ice cream, and sauces; Provides creamy mouthfeel; Improves freeze-thaw stability |
| Flavor Enhancer | Adds characteristic egg yolk taste; Contributes to creamy, rich flavor; Enhances overall taste profile |
| Moisture Retention | Binds water in baked goods; Extends shelf life; Prevents staling |
| Crystal Formation Inhibitor | Controls ice crystal formation in ice cream; Prevents sugar crystallization in confectionery; Ensures smooth texture |
| Binder | Binds ingredients together; Improves texture and structure |
| Bioactive Properties | Contains Immunoglobulin Y (IgY); Passive immunity properties; Used in functional foods and nutraceuticals |
| Foaming Agent | Contributes to foam formation in baked goods; Provides aeration |
SECTION 6: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Use |
|---|---|---|
| Bakery & Pastry | Color, texture, flavor enhancer | Cakes, cookies, pastries; Creams, fillings; Bread, rolls, bagels; Glazes and coatings |
| Ice Cream & Frozen Desserts | Crystal control, creaminess | Ice cream, gelato; Frozen yogurt; Sherbets; Provides smooth, creamy texture |
| Confectionery | Emulsifier, binder | Chocolate, pralines; Cream fillings; Caramels, toffees |
| Sauces & Dressings | Emulsifier, stabilizer | Mayonnaise, salad dressings; Hollandaise sauce; Emulsified sauces |
| Bakery Mixes | Standardization, convenience | Cake mixes, pancake mixes; Bread mixes; Pastry mixes |
| Ready Meals | Flavor, texture | Pre-prepared meals; Pasta dishes; Soups, cream soups |
| Functional Foods | Bioactive ingredient | Nutritional supplements; Immunoglobulin Y (IgY) products; Sports nutrition; Infant formulas |
| Cosmetics | Moisturizer, emollient | Creams, lotions; Hair care products; Natural cosmetics; Lip balms |
| Pharmaceutical | Excipient, binder | Tablets, capsules; Nutrient delivery systems; Immunoglobulin Y (IgY) products |
| Animal Feed | Nutrient source, binder | Pet food; Poultry feed; Fish feed; Young animal nutrition |
SECTION 7: SECTORAL APPLICATION AND ALTERNATIVES TABLE
| Industry | Egg Yolk Powder Use | Alternatives | Notes |
|---|---|---|---|
| Bakery & Pastry | Cakes, cookies, creams, fillings; Provides color, texture, and flavor | Whole egg powder, milk powder, plant-based binders (soy protein, pea protein) | Egg yolk is strongest source of yellow color and emulsifier effect |
| Ice Cream & Frozen Desserts | Controls crystallization, provides creamy structure and mouthfeel | Milk proteins, whey protein, stabilizers (guar gum, carrageenan) | Preferred for natural emulsifier effect |
| Bakery (Bread, Bagels) | Moisture balance, gloss, golden-brown crust | Whole egg powder, malt extract, enzymes (lipase, amylase) | Egg yolk provides gloss and softness advantage |
| Sauces & Mayonnaise | Stabilizes oil-water emulsion as emulsifier | Lecithin (soy, sunflower), modified starches, xanthan gum | Lecithin is cheaper and vegan, but egg yolk is natural choice |
| Functional Foods | Provides biological value with Immunoglobulin Y content | Plant proteins, milk proteins, egg white powder | IgY content is unique to egg yolk |
| Cosmetics | Moisturizing and nourishing properties in cream formulations | Plant oils (jojoba, almond), hydrolyzed proteins | Niche use, preferred in natural cosmetics |
| Pharmaceutical | IgY antibodies in some pharmaceutical formulations | Synthetic excipients, milk proteins | Unique as natural antibody source |
SECTION 8: SAMPLE FORMULATIONS
Mayonnaise (100 kg):
| Component | Amount |
|---|---|
| Egg Yolk Powder | 2.0 – 4.0 kg |
| Vegetable Oil | 70 – 80 kg |
| Water | 10 – 15 kg |
| Vinegar/Lemon Juice | 3 – 5 kg |
| Salt | 1 – 2 kg |
| Sugar | 1 – 2 kg |
| Spices | As required |
Instructions: Reconstitute egg yolk powder in water; Mix with other ingredients; Slowly add oil with high-shear mixing; Homogenize.
Cake (Per 100 kg Flour):
| Component | Amount |
|---|---|
| Flour | 100 kg |
| Egg Yolk Powder | 5 – 10 kg |
| Sugar | 80 – 100 kg |
| Fat | 40 – 60 kg |
| Water | 50 – 70 kg |
| Leavening Agents | As required |
Instructions: Mix egg yolk powder with other dry ingredients; Add water and fat; Mix; Bake.
Ice Cream Stabilizer (Per 100 kg Mix):
| Component | Amount |
|---|---|
| Egg Yolk Powder | 1.0 – 3.0 kg |
| Milk/Cream Mix | 90 – 95 kg |
| Sugar | 10 – 15 kg |
| Stabilizer | As required |
Instructions: Reconstitute egg yolk powder in milk; Heat to 85°C; Homogenize; Cool and churn.
SECTION 9: USAGE INSTRUCTIONS
General Dosing Guide:
| Application | Dosage (%) | Form |
|---|---|---|
| Cakes | 2 – 5 | Powder |
| Ice Cream | 1 – 3 | Powder |
| Mayonnaise | 2 – 4 | Powder |
| Creams & Fillings | 3 – 8 | Powder |
| Bread/Bagels | 1 – 2 | Powder |
| Sauces | 1 – 5 | Powder |
| Confectionery | 2 – 5 | Powder |
| Baby Food | 1 – 3 | Powder |
Instructions:
-
Reconstitution: Mix egg yolk powder with water (1:1 to 1:3 ratio); Allow to hydrate for 10-15 minutes; Use as fresh egg yolk substitute.
-
Direct Addition: Can be added directly to dry mixes (flour, sugar); Blend thoroughly before adding liquids.
-
Dispersion: For emulsions, reconstitute in water phase before adding oil; High-shear mixing is recommended.
-
Temperature: Pasteurized product; No heat treatment required; Can be added directly to formulations.
-
Storage: Store in cool, dry place; Protect from moisture and light.
SECTION 10: QUALITY SPECIFICATIONS
| Parameter | Food Grade | Standard |
|---|---|---|
| Appearance | Light yellow to golden yellow powder | Visual |
| Moisture Content | ≤ 5% | Gravimetric |
| Protein Content | ≥ 30% | Kjeldahl |
| Fat Content | ≥ 55% | Soxhlet |
| pH (10% Solution) | 6.0 – 7.0 | pH Meter |
| Water Activity (Aw) | ≤ 0.35 | – |
| Bulk Density | 0.4 – 0.6 g/cm³ | – |
| Particle Size (D90) | ≤ 150 μm | Laser Diffraction |
| Heavy Metals | ≤ 10 ppm | AAS / ICP |
| Arsenic (As) | ≤ 2 ppm | AAS / ICP |
| Lead (Pb) | ≤ 5 ppm | AAS / ICP |
| Salmonella | Absent | Microbiological |
| E. coli | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | Microbiological |
| Yeast & Mold | ≤ 100 CFU/g | Microbiological |
SECTION 11: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 10,000 mg/kg (practically non-toxic) |
| Acute Dermal Toxicity | Non-irritating |
| Skin Irritation | Non-irritating |
| Eye Irritation | May cause mechanical irritation (powder) |
| Allergenicity | Contains egg proteins – allergenic for egg-allergic individuals |
| Chronic Toxicity | Non-toxic; FDA GRAS status |
| Carcinogenicity | Not classified as carcinogenic |
| Mutagenicity | Not mutagenic |
| Target Organs | None (non-toxic) |
| Special Toxicity Note | Non-toxic; FDA GRAS status; Contains egg allergens – must be labeled for egg allergy; Not suitable for egg-allergic individuals; Pasteurized (safe for general consumption); Contains cholesterol |
SECTION 12: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
SIGNAL WORD: NONE (not classified as hazardous)
Hazard Pictograms: NONE
Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 1 | 1 | 0 | - |
| (Slight health hazard – dust) | (Combustible – dust may form explosive mixture) | (Stable) | (None) |
SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray |
| P264 | Wash hands thoroughly after handling |
| P271 | Use only outdoors or in a well-ventilated area |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P312 | Call a POISON CENTER/doctor if you feel unwell |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 14: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air immediately. If respiratory irritation develops (dust inhalation), seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Generally non-toxic. If large quantities are ingested and symptoms occur, seek medical attention. |
SECTION 15: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material (high fat content). Dust cloud may form explosive mixture with air (if finely dispersed). |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, nitrogen oxides (NOx). |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing (for surrounding fire). |
| Special Precautions | Prevent dust from entering sewers and waterways. Avoid dust cloud formation. |
SECTION 16: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; PROTECT FROM MOISTURE and high humidity; Keep away from direct sunlight and high temperatures. |
| Container Requirements | Tightly closed, moisture and light-proof containers (aluminum foil-lined bags, fiber drums, HDPE containers). |
| Materials to Protect From | Moisture, high humidity, light, strong oxidizing agents, direct heat sources |
| Shelf Life | 12 – 24 months (in unopened original packaging, under proper storage conditions). |
| Stability Note | Fat content may oxidize; Protect from light and heat; Keep container tightly closed after opening; Store in cool, dry place; Refrigeration recommended for long-term storage |
| Special Storage Requirements | Store in a dry, well-ventilated warehouse; Avoid exposure to rain, sun, and moisture; Opened containers must be resealed immediately; Nitrogen-flushed packaging recommended |
SECTION 17: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum Foil Bag | 5 kg, 10 kg, 25 kg | Aluminum foil laminated bag (moisture and light-proof) |
| Multi-layer Paper Bag | 10 kg, 20 kg, 25 kg | PE-lined kraft paper bag (moisture-proof) |
| Plastic Bag | 5 kg, 10 kg, 25 kg | PE bag (inner-lined, sealed, moisture-proof) |
| Fiber Drum | 20 kg, 25 kg | PE-lined fiberboard drum |
| Plastic Drum | 25 kg, 50 kg | HDPE / Polypropylene (moisture-proof) |
| FIBC / Big Bag | 500 kg, 1000 kg | PE-lined, moisture-resistant PP woven bag |
SECTION 18: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture and light. |
SECTION 19: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Food ingredient approved; Egg product; Not classified as hazardous |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | GRAS (Generally Recognized as Safe); Egg product; Food ingredient |
| Turkey | Food ingredient; Subject to KKDIK regulation; Egg product regulations |
| IARC | Not classified (non-toxic, non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as toxic or carcinogenic substance |
| California (Prop 65) | Not listed |
| Halal | Yes (with Halal certification) |
| Kosher | Yes (with Kosher certification) |
| Allergen Labeling | Must be labeled as containing egg (egg allergy warning) |
SECTION 20: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Yumurta Sarısı Tozu, Kurutulmuş Yumurta Sarısı, Püskürtmeli Kurutulmuş Yumurta Sarısı |
| English Names | Egg Yolk Powder, Dried Egg Yolk, Spray-Dried Egg Yolk, Powdered Egg Yolk, Hen Egg Yolk Powder, Pasteurized Egg Yolk Powder, Yolk Powder |
| CAS Number | 93685-90-6 |
| HS Code | 0408.91 |
| Synonyms | Egg Yolk Solids, Dried Egg Yolk, Dehydrated Egg Yolk, Yolk Powder |
SECTION 21: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Egg Yolk Powder |
| CAS Number | 93685-90-6 |
| Appearance | Light yellow to golden yellow, fine powder |
| Odor | Characteristic egg yolk odor |
| Protein Content | ~30 – 35% |
| Fat Content | ~55 – 60% |
| Moisture Content | ≤ 5% |
| Primary Function | Emulsifier, color provider, texture enhancer, flavor enhancer |
| Main Application Areas | Bakery & pastry, ice cream, sauces & mayonnaise, confectionery, functional foods, cosmetics, pharmaceuticals |
| Shelf Life | 12 – 24 months |
| GHS Signal Word | NONE (not classified as hazardous) |
| UN Number | Not regulated |
| Special Properties | Natural emulsifier; Rich in phospholipids; Contains Immunoglobulin Y (IgY); Pasteurized; Allergen (egg) |
SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.
-
Contains egg allergens – must be labeled for egg allergy. Not suitable for egg-allergic individuals.
-
High fat content – susceptible to oxidation; Protect from light and heat; Store in cool, dry place.
-
Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.
-
Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.
-
Combustible (organic material, high fat content). Keep away from open flames and high heat. Dust cloud may form explosive mixture.
-
Refrigeration recommended for long-term storage (12+ months) to prevent rancidity.
-
Pasteurized – safe for general consumption; No heat treatment required before use.
-
Egg equivalent – 1 kg powder ≈ 115 egg yolks; Use for standardization.
-
Not suitable for egg-allergic individuals – contains egg proteins.
BEST PRACTICE RECOMMENDATIONS:
Bakery & Pastry: Use as color and texture enhancer in cakes, cookies, pastries, and creams; Dosage 2-5%; Mix with other dry ingredients; Reconstitute with water (1:1 to 1:3 ratio) for liquid applications.
Ice Cream & Frozen Desserts: Use as crystal control agent and creaminess enhancer; Dosage 1-3%; Reconstitute in milk before adding to mix; Heat to 85°C for full hydration.
Sauces & Mayonnaise: Use as natural emulsifier; Dosage 2-4%; Reconstitute in water phase before adding oil; High-shear mixing required; Provides stable emulsion.
Bread & Bagels: Use for moisture balance and golden-brown crust; Dosage 1-2%; Add to flour before mixing; Enhances crust color and softness.
Confectionery: Use as emulsifier and binder; Dosage 2-5%; Provides creamy texture; Prevents sugar crystallization.
Functional Foods: Use for Immunoglobulin Y (IgY) content; Dosage according to formulation; Bioactive component; Nutritional supplements.
Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.
Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.
Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.
Storage: Store in tightly closed, moisture and light-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, light, and heat; Refrigeration recommended for long-term storage; Shelf life: 12-24 months under proper conditions.
Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.
Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be disposed of in compliance with regulations.
ADVANTAGES OF EGG YOLK POWDER:
| Advantage | Description |
|---|---|
| Logistical Advantage | Easy to transport and store compared to fresh eggs; No refrigeration required for storage |
| Long Shelf Life | Can be stored at room temperature; Low spoilage risk |
| Hygiene and Safety | Pasteurization reduces microbial risk; Safe for general consumption |
| Standard Quality | Consistent results in every production run; Homogeneous powder form |
| Cost Control | Low wastage; Easy dosing; Precise formulation |
| Versatility | Multi-functional (emulsifier, color, texture, flavor) in one ingredient |
| Bioactive Properties | Contains Immunoglobulin Y (IgY); Unique natural component |
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. This product contains egg allergens and must be labeled accordingly for egg allergy.
