Egg yolk powder heat stable

By adding Maxapal to the egg yolk, we are able to offer heat-stable egg yolks. Heat-stable egg yolk is mainly used in the production of mayonnaise and dressings. Maxapal ensures that the product has the right texture and will not separate when exposed to extreme heat. With heat-stable egg yolks, it is also possible to opt for an addition of salt, anti caking agent or a sweetener.

Because the egg is broken at Wulro (the sister company of DEPS which also belongs to the Wulms Egg Group) the product is fully controllable and traceable.

With our high-tech filling line, we can offer our customers very specific packaging options. In fact, we can fill bags from 5 to 12.5 kg. We can then put the bags per 25 kg in a cardboard box. We also offer packaging options that do not require using cardboard. There are plenty of available options for shipping the product too! Want to know more? Please contact us for more information.

Storage and transport conditions:
Storage and transport dry between 15 and 25°C. Do not freeze!

Shelf life:
24 months after production in non-condensing atmosphere at ambient temperatures (15 - 25°C) in unopened packaging.
Alternative storage conditions may affect this product’s shelf life

Egg yolk powder heat stable
Click the chick to download the specification Cage Barn Free range
Click the chick to download the specification
Contact Wulms Egg Group 1