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All Right Reserved
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HS Code |
565503 |
| Name | Egg Yolk Element |
| Form | Powder |
| Color | Yellow |
| Origin | Egg yolk |
| Main Component | Lecithin |
| Protein Content Percent | 16% |
| Fat Content Percent | 32% |
| Moisture Content Percent | 4% |
| Solubility | Partially water-soluble |
| Common Use | Food ingredient |
| Storage Condition | Cool, dry place |
| Shelf Life | 12 months |
| Allergen | Egg |
| Appearance | Fine powder |
| Odor | Characteristic egg-like smell |
As an accredited Egg Yolk Element factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White plastic bottle with yellow cap, labeled "Egg Yolk Element," 100g net weight, safety instructions and hazard symbols printed clearly. |
| Shipping | **Shipping Description:** Egg Yolk Element is shipped in tightly sealed, food-grade containers to preserve freshness and prevent contamination. Containers are cushioned to minimize breakage and labeled for safe handling. Shipments are kept temperature-controlled, avoiding exposure to extreme heat or cold, and comply with relevant food safety and transportation regulations. |
| Storage | Egg Yolk Element should be stored in a cool, dry place away from direct sunlight and sources of heat. Ensure the container is tightly sealed to prevent contamination and moisture absorption. Store in a well-ventilated area, clearly labeled, and away from incompatible substances. Maintain standard laboratory precautions and consult the material safety data sheet (MSDS) for specific handling and storage requirements. |
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Purity 98%: Egg Yolk Element with 98% purity is used in pharmaceutical emulsions, where it ensures high stability and uniform dispersion of active compounds. Viscosity Grade 2000 cP: Egg Yolk Element at 2000 cP viscosity grade is used in food processing sauces, where it provides optimal texture and improves pourability consistency. Particle Size 5 µm: Egg Yolk Element with 5 µm particle size is used in cosmetic creams, where it enhances smoothness and absorption efficiency. Melting Point 68°C: Egg Yolk Element with a melting point of 68°C is used in confectionery fillings, where it maintains structural integrity during manufacturing. Stability Temperature 40°C: Egg Yolk Element stable up to 40°C is used in cold storage bakery products, where it prevents phase separation under refrigerated conditions. Moisture Content 2%: Egg Yolk Element with 2% moisture content is used in powdered drink formulations, where it extends shelf life and reduces clumping risk. Lecithin Content 24%: Egg Yolk Element with 24% lecithin content is used in nutritional supplements, where it boosts emulsification and bioavailability. Solubility 80% in Water: Egg Yolk Element with 80% water solubility is used in instant soup mixes, where it accelerates dissolution and ensures homogeneity. Residual Fat 30%: Egg Yolk Element containing 30% residual fat is used in bakery dough conditioners, where it improves dough elasticity and volume expansion. pH Stability Range 6.0-8.0: Egg Yolk Element stable at pH 6.0-8.0 is used in dairy-based beverages, where it retains emulsifying properties during processing. |
Competitive Egg Yolk Element prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
