egg yolk powder - heat stable - parmovo eyp hs.pdf · product specifications parmovo srl – 43052...
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Product Specifications
Parmovo Srl – 43052 COLORNO (Parma) – Frazione Sanguigna , 21 – Tel . 0039 0521816421 – Fax 0039 0521816441
E-mail : [email protected] – Vat. n.° : 02100900345 - CE n.° : IT 21/OV CE
EGG YOLK POWDER - Heat Stable
Product description: Pasteurised and spray egg yolk with improved heat stability in emulsified systems. 1 Kg of Egg Yolk Powder is equivalent to 103 eggs yolks of 60 eggs. Application: Suitable for mayonnaise, dressing, sauces and other emulsified systems. Functionality: The advantage of this product is its improved emulsifying abilities compared to standard egg yolk powder and liquid yolk. The Amount of egg yolk powder in a full fat mayonnaise can be reduced with up to 20% compared to standard egg yolk powder. Furthermore, it provides a more heat stable product. A further advantage is the storage conditions, handling and shelf life of Powder compared to liquid products. Ingredients: Egg Yolk Powder. Storage: Dry and dark at room temperature. Shelf life : 6 months dry storage at 15-25°C; 12 months dry storage at 8-15°C. Packaging: Blue polythene bags in carton boxes , 25 Kg net. Contaminating Mycotoxins: in the limits previewed by Reg. CE n° 466/01 del 08/03/01 and next modifications Heavy metals: in the limits previewed by Reg. CE n° 466/01 del 08/03/01 and next modifications Pesticides : in the limits previewed by D.M. 19/05/2000 and next modifications Antibiotics: in the limits previewed by Reg. CE n° 2377/90 del 26/06/90 and next modifications Dioxin: in the limits previewed by Reg. CE n° 2375/01 del 29/11/01 and next modifications Allergenes Present allergens (rules 2003/89/CE): Egg Gmo The product does not contain organisms modified or ingredients produced from organisms genetically modified Guiding analytical data: Appearance: Yellow Odour / Taste Typical, purely of heated egg yolk with no particular odour or unpleasant flavour.
Consistency: Lumpy, amorphous powder. pH: 6.0-7.0 Protein Content 30% ± 1% Fat Content 51-55% Salt 7.5%-8.5% Ash 12.5% Maltodexttrin 3.5%-4.5% Tricalcium phosphate 0.8-1.2% Total count of aerobic mesophilic bacteria : <10.000 ufc/g Enterobacteriaceae: Neg. in 0,1g Salmonella – pooled sample Neg. in 25g. Staph. Aureus: =100 / ufc/g Yeasts and Moulds: Neg. in 1g. Nutrional values Proteins 30g/100g Fats 53 g/100g Carbohydrates 5 g/100g Calories Approx.2600 kJ/100g
Rev: Date: Description : Written by: Approved by:
0 20/02/2007 Product specification revision Quality Assurance General Management