Heat Stable Liquid Whole Egg/Egg Yolk

Using fresh eggs as raw materials, Ovodan’s special production process is adopted to improve the emulsifying properties of whole egg liquid/egg yolk liquid. When used in the production of salad dressing, mayonnaise, etc., it can greatly improve the emulsifying stability of the product, so that it can be heated when heated. Maintains good oil holding properties.



Applied to salad dressing products, it can effectively solve the problem of difficulty in standing products at high temperatures

Products with a more creamy taste can be made

Can reduce the use of fat, eggs and thickeners, which can reduce production costs

Keep emulsified system stable under thermal fluctuation

Pasteurization process creates conditions for product enhancement in microbiological safety

In the case of each amount of oil added, the aggregation of oil droplets during heating can be effectively suppressed from becoming larger