Bulk Egg Yolk Powder Manufacturer and Supplier

Our product, which comes from China's Granary area in Jilin Province, is a better option to fresh eggs for food makers. Our Bulk egg yolk powder has at least 60% fat and no more than 4% wetness, which makes it very stable and safe for microbes.

With a shelf life of 12 to 24 months compared to 7 to 10 days for liquid egg, you don't have to worry about spoilage or price changes. We've worked with 97 customers around the world in the ice cream, sauce, baking, and meat processing industries. Our heat-resistant recipe gives constant performance from batch to batch, which is very helpful for handling in high-volume production settings.

Each batch goes through strict testing to make sure it doesn't contain Salmonella (n=5 c=0 m=0) and that the total amount of germs stays below strict limits (n=5 c=2 m=5×10⁴ M=10⁶), which makes sure that your goods meet global food safety standards.

Why Choose Doris as Your Bulk Egg Yolk Powder Partner?

You can count on certified quality.

The factories where we make things are certified by FDA, ISO, HALAL, KOSHER, FSSC, and BRC. These standards, which are known all over the world, make sure that your item meets the tightest food safety rules in all places.

Quick Service for Customization

Need a different formulation? Within seven days, our expert team comes up with unique solutions, and production is finished in about fifteen days. We offer professional application advice that is tailored to your industrial needs, whether you need enzyme-modified versions for heat-stable sauces or specific particle size distributions.

Supply Chain You Can Trust

Strategic stockpile levels are kept so that orders can be sent out right away. Our order amounts are flexible enough to handle both small test runs and big production runs. Lead times that are always the same and reliable schedules will help your production lines run smoothly.

Expertise in global logistics

Sending goods to any continent? Transporting goods by sea, air, and land is all something we can do quickly and well. You can combine different items into one package with our mixed container filling service. Your Bulk egg yolk powder will always come on time thanks to competitive prices and experienced customs processing help.

One-Stop Hub for Ingredients

Why deal with several suppliers? We have 208 different goods, so you can get anything from changed starches to emulsifiers along with your egg powder. Some customers buy up to 28 different products from us, which makes buying easier and lowers the overall cost.

Quality Guarantee for Life

Every kilogram we ship comes with our guarantee. Our dedication doesn't end when we deliver the goods; we also offer ongoing expert support to help you improve your formulas and solve any application problems you may have.

Key Advantages of Our Product

Superior Natural Emulsification

Our powder has a lot of phospholipids, which are needed to make stable oil-in-water emulsions that are important for making mayonnaise, salads, and smooth sauces. Even when they are processed mechanically with a lot of tear, your goods keep their structure.

Profile of concentrated nutrients

Each batch has at least 30% protein and adds lecithin, choline, lutein, and important vitamins to your final items. Because of this, our powder is perfect for nutraceuticals and other nutrition uses that need high absorption.

More stable on the shelf

Our Bulk egg yolk powder doesn't need to be refrigerated and doesn't go bad like fresh eggs do because the moisture level stays below 4%. For lean production processes, you'll cut down on waste and get more store freedom.

Performance Over Time

Our normal lipid-to-protein ratio makes sure that the quality of each batch is the same. No more making changes to the recipe because the raw materials aren't always the same—every time your production runs, the results are the same.

Simple to handle and dose

Wet the fine powder (95% through an 80-mesh sieve) and mix it quickly with water (1:1.25). Automated dosing systems work better in big factory settings because they are easier to combine.

Enhancing Taste and Texture

Our powder does more than just emulsify. It also makes foods feel better in the mouth and gives them a natural golden color. It changes the taste of food and keeps it fresh longer by controlling the activity of water.

Technical Specifications

Parameter	Specification
Appearance	Yellow powder or easily dispersible blocks
Odor	Normal product odor, no foreign smell
Moisture (%)	≤4.0
Fat Content (%) - Chloroform Method	≥60.0
Free Fatty Acid (%)	≤4.5
Protein Content (%)	≥30.0 (typical)
Total Bacteria (CFU/g)	n=5, c=2, m=5×10⁴, M=10⁶
Coliform Group (CFU/g)	n=5, c=2, m=10, M=100
Salmonella (/25g)	n=5, c=0, m=0 (Negative)
Particle Size	95% min. through 80-mesh sieve
Shelf Life	12-24 months under proper storage
Storage Conditions	Cool, dry environment (<25°C, <65% RH)

Frequently Asked Questions

Q:What applications work best with your egg yolk powder?

A:Our product excels in industrial mayonnaise, bakery goods, confectionery, pasta, ice cream, and meat emulsions. It's also used in infant formulas and geriatric nutrition supplements where heat stability during UHT processing preserves nutritional integrity.

Q:How do I reconstitute the powder to match fresh yolk?

A:Mix 1 part powder with 1.25 parts water by weight. For best results, add powder to water (not vice versa) using high-speed blending to prevent lumping caused by the high fat content.

Q:Do you offer heat-stable versions for sterilized products?

A:Yes, we can provide enzyme-modified formulations where phospholipase converts lecithin to lysolecithin, significantly increasing heat resistance for sauces requiring pasteurization or sterilization.

Q:Why does color vary between batches?

A:Natural variation comes from hen diet. If color consistency is critical, specify your required Roche Yolk Colour Fan score or CIE Lab* values when ordering, and we'll ensure batch uniformity.

Q:Can the powder be stored without refrigeration?

A:Absolutely. When kept in original sealed packaging in a cool, dry location, the powder remains stable at room temperature. Refrigerated storage further extends lipid stability and shelf life.

Q:What quality controls do you perform?

A:Every batch undergoes microbiological profiling (Salmonella testing, Enterobacteriaceae limits), functional testing (Emulsifying Activity Index), colorimetric analysis, chemical residue screening, and oxidation stability monitoring to ensure consistent performance.