Pasteurized Liquid Egg Yolk
Produce from fresh egg, clean, hygienic, through modern process and separating only egg yolk from egg albumen before pasteurized.  It is convenient for anyone who needs only egg yolk.

Good For: Thai dessert/ bakery industry, hotel, food chain restaurant and catering (HoReCa), hospital, modern trade, and retail consumer such as restaurant’s owner or chef, oven bakery, ice cream, Thai dessert etc.

Function/ Benefits: 

                           ● Can be substituted fresh egg with nutrition fact and complete egg performance
                           ● Can add salt sugar or any other ingredients as per customer’s requirement.

Applications: To use as raw materials in industry such as meat/seafood processing and for making Thai /foreign dessert, ice cream, mayonnaise, salad cream, oven bakery such as lemon curd or other fruit curd, pudding, custard, noodle, pasta, bread, tofu egg, sweet Japanese egg, cabonara sauce, Hollandaise sauce, Thai dessert such as Thong Yip, Thong Yod, Foy Thong etc. Including components of other supplementary food.

Packaging: 

                           ● Gable Top Pack 1,000 ml
                           ● Gallon 2 and 5 kg
                           ● Bag in Box 2-10 kg
                           ● Vertical Form Fill 5 and 10 kg

Storage:         

                           ● 0-4 degree Celcius for chilled product            
                           ● 18 degree Celcius for frozen product

Equivalency: 

                           ● liquid egg yolk 1,000 ml = egg yolk from 60 fresh egg no. 3