Salted Egg Yolk - Specifications (liquid and frozen)
Ingredients
Egg Yolk, Salt
Analysis (Standard/100 grams)
| Chemical | |
| Solids | 48.3% |
| Protein | 14 g |
| Fat (Total Lipid) | 23 g |
| Sodium | 3780 mg |
| Carbohydrates | 1.6 g |
| Niacin | 0.04 mg |
| Riboflavin | 0.04 mg |
| Iron | 3.75 mg |
| Phosphorous | 431 mg |
| Calcium | 114 mg |
| Bacteriological | |
| Standard Plate Count | <10,000/100 g |
| Salmonella | Negative |
| Coliform Count | <10 |
| Physical | |
| Odour | Bland |
| Colour | Natural |
| Visual Impurities | None |
| Performance | Fresh Equivalent |
Shelf Life (liquid) - 21 days at 4 Celsius or less
Shelf Life (frozen) - 1 year at –12 Celsius or less
Thawing - Place in a refrigerator at 4 Degrees Celsius or lower. Thawing normally takes 2 to 3 days. Once removed from freezer, product should be kept properly refrigerated at all times until ready to use. It should never be partially or fully thawed and then refrozen. Slight agitation is recommended prior to use. Once thawed, recommended shelf life is seven (7) held at a temperature of 1 Degree Celsius.
Packaging (liquid) -
Plastic Lined Food Grade Plastic Pails
Tank Truck
Packaging (frozen) -
Plastic Lined Food Grade Plastic Pails
Lot Code Explanation
Day/Month/Year
231108 = November 23, 2008