Äggulepulver

Äggulepulver, also known as egg yolk powder, is a dried and processed form of egg yolks. It is produced by separating the egg yolks from the egg whites and then dehydrating the yolks. This process typically involves spray drying or drum drying, which removes most of the moisture content, resulting in a stable powder.

The primary purpose of äggulepulver is to retain the functional and nutritional properties of fresh egg yolks while offering increased shelf life and convenience. It is commonly used as an ingredient in food manufacturing, particularly in baked goods, pasta, mayonnaise, sauces, and confectionery. Its emulsifying properties, derived from lecithin, contribute to texture, stability, and richness in these products.

Nutritionally, äggulepulver is a good source of protein, fats, vitamins (such as A, D, E, K, and B vitamins), and minerals (like iron and phosphorus). The drying process does not significantly alter its nutritional profile. It is also a valuable alternative for individuals with egg allergies who can tolerate egg yolk but not egg white.

In culinary applications, äggulepulver can be reconstituted with water to mimic the consistency and functionality of fresh egg yolks. This makes it a convenient option for home cooks and professional chefs, especially in situations where fresh eggs are not readily available or when precise measurement is required. Its consistent quality and ease of storage contribute to its popularity in various food industries.