B2B wholesale supply · Industrial food ingredient
Fermented Egg Yolk Powder with Salt for Mayonnaise and Sauces
Dried fermented hen egg yolk with table salt for industrial producers of mayonnaise, dressings, sauces, emulsified and ready-made products, and for food ingredient distributors. We check the lot, its documents and the import requirements of your country, and organise the delivery.
- 01Fat min. 50%, sodium 10–12% — specification values, confirmed per lot by the quality document
- 02Import eligibility checked before contract — country and establishment approval and the required documents
- 03Industrial 20 kg packaging — Turkey-based trade and logistics operator
Request specification and supply terms
Tell us the application, destination and volume. Price, lead time and minimum lot are calculated after that.
Specification values
- Dry matter, %
- min. 95
- Fat, %
- min. 50
- Protein, %
- min. 28
- Sodium, %
- 10 – 12
- Free fatty acids, %
- 7 – 14
- Solubility, %
- min. 40
Values of the product specification. Actual figures are confirmed by the lot quality document or specification of the offered lot.
- Product
- Dried fermented hen egg yolk with salt
- Use
- Mayonnaise · dressings · sauces
- Packaging
- 20 kg net per box
- Buyers
- Food manufacturers and distributors
- Not supplied
- Duck salted yolk · whole egg powder
- B2B only
- Documents per lot
- Import eligibility checked
- International logistics
Request specification and supply terms
By submitting this form, you agree to our Privacy Policy. B2B enquiries only.
Request specification and supply terms
By submitting this form, you agree to our Privacy Policy. B2B enquiries only.
Product
What this product is — and what it is not
This is dried fermented hen egg yolk with table salt, supplied as an industrial ingredient for emulsified products. Two other products are often searched under similar names; we do not substitute one for another.
Fermented hen egg yolk with salt
Composition: hen egg yolk and table salt. Dried and fermented. Used by industrial producers of mayonnaise, dressings, sauces and emulsified products.
Duck salted egg yolk powder
The Asian flavouring ingredient made from cured duck yolks for snacks, bakery, restaurants and retail is a different product with a different purpose. We do not supply it.
Whole egg powder
Whole egg powder and dried melange contain egg white and behave differently in an emulsion. If your formulation needs them, we will say so rather than offer a substitute.
We supply industrial lots only. Retail packs and foodservice tins are not part of this offer.
Specification
Egg yolk powder specification
Figures below are the values of the product specification. The characteristics of an offered lot are confirmed by its lot quality document or specification.
| Indicator | Value |
|---|---|
| Composition | Hen egg yolk, table salt |
| Product type | Dried, fermented |
| Dry matter, % | min. 95 |
| Protein, % | min. 28 |
| Fat, % | min. 50 |
| Sodium, % | 10 – 12 |
| Free fatty acids, % | 7 – 14 |
| Solubility, % | min. 40 |
| Packaging | Polymer bag in a corrugated box, 20 kg net |
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These are specification values, not a guarantee for every future shipment. Actual characteristics are confirmed by the lot quality document or specification of the offered lot and agreed in the contract. If your process requires values outside this specification, send your target figures and we will check whether a suitable lot is available.
Applications
Where it is used
Egg yolk is the classic emulsifier of oil-in-water systems. Suitability for a specific formulation is assessed against your technical requirements before an offer is made.
Mayonnaise production
Industrial mayonnaise lines of different fat levels, where the yolk carries the emulsion.
Dressings and sauces
Salad dressings, emulsified sauces and condiment lines.
Emulsified and ready-made products
Sauce components of ready meals and other emulsified formulations.
Ingredient distributors
Distributors and traders supplying food manufacturers, with documents issued per lot.
Other applications — including bakery creams and fillings — are considered after we review your requirements and the documents required in the destination country.
Formulation
Matching the lot to your recipe
We do not publish dosage, reconstitution ratios, process temperatures or recipe savings: those depend on your formulation and on the documents of the specific lot, and a figure taken from a website is of no use in a production trial.
Instead, send us the parameters below with your request. We compare them with the available lot and its documents and tell you plainly whether the lot matches, whether the specification has to be adjusted, or whether the product is not suitable for your process.
Send your formulation requirements- Current yolk format — liquid, salted, frozen or powder
- Dosage used in your formulation
- Process temperature and pasteurisation regime of your product
- Target values — fat, sodium, free fatty acids, solubility
- Required documents at destination — checked before contract
- Volume per shipment and frequency
Import eligibility and documents
Eligibility is checked before the contract
Egg products are goods of animal origin. In most countries they can be imported only if the country of origin is approved for this category, the producing establishment is approved or registered, and the consignment is accompanied by a veterinary or health certificate. Labelling and border control requirements differ from country to country.
We do not promise delivery to a country before this is verified. For each request we check the eligibility of the origin, the status of the establishment and the document set required at destination, and only then confirm whether and how the supply can be arranged.
Check eligibility for your countryImport eligibility, establishment approval and required documents are checked before contract.
Certifications and regulatory status are confirmed for the selected lot and destination. Halal status, GMO status, quality-system certificates and market approvals are stated only when supported by current documents.
Markets
Where we work first
Our current focus is the Middle East, North Africa, Central Asia and the Caucasus — markets with demand from mayonnaise, dressing and sauce producers. Every destination is considered only after import eligibility and document requirements are confirmed.
20 kg boxes
Polymer bag in a corrugated box, 20 kg net — a format food plants can receive and store without special equipment.
Per lot
lot quality document or specification of the lot, commercial and transport documents; veterinary or health documents subject to the destination country check.
Route-based
FOB, CFR, CIF and other bases are discussed once the route, the transport mode and the border control requirements are clear. Transport is arranged as sea freight or road freight.
Availability of representative samples and pre-contract copies of quality documents is confirmed for the selected lot. Final documents accompany the shipment as agreed in the contract. Where needed we can discuss customs clearance support and end-to-end supply.
Process
How supply is organised
Request
You send the application, destination country, volume and your formulation parameters.
Eligibility and lot check
We check import eligibility for your country, the establishment status, the available lot and its documents.
Offer
You receive the lot specification, packaging, delivery basis, price and shipment period for the confirmed lot.
Contract
Quality, documents, inspection, delivery basis and payment terms are fixed in the contract.
Shipment and delivery
The lot is shipped on the agreed basis with the document set required at destination.
FAQ
Questions about egg yolk powder supply
What exactly do you supply?
Dried fermented hen egg yolk with table salt, in 20 kg boxes, for industrial producers of mayonnaise, dressings, sauces and emulsified products.
Is this the salted duck egg yolk powder used in snacks and bakery?
No. That Asian flavouring ingredient is made from cured duck yolks for snacks, bakery, restaurants and retail. Our product is hen egg yolk with salt, used as an emulsifier in industrial formulations.
Is it whole egg powder?
No. Whole egg powder and dried melange contain egg white and behave differently in an emulsion. We do not substitute one for the other.
Is the product heat-stable?
“Heat-stable” is a market term used for fermented yolk products. We do not promise this property in advance: the behaviour of a lot under your temperature and pasteurisation regime is discussed against the documents of that lot. Send your process parameters and we will check them.
What dosage should I use?
We do not publish dosage or reconstitution figures. They depend on your formulation and on the lot, so we ask for your current yolk format, dosage and target values and work from there.
Can you supply to my country?
Supply always depends on import eligibility, the approval of the establishment and the documents of the specific lot. We check all three before the contract and only then confirm whether and how the supply can be arranged — for any destination, without exceptions.
Which markets do you work with first?
The Middle East, North Africa, Central Asia and the Caucasus. Other destinations are considered after the eligibility check for that country.
Which certificates can be provided?
Certifications and regulatory status are confirmed for the selected lot and destination. Halal status, GMO status, quality-system certificates and market approvals are stated only when supported by current documents. Tell us which documents your market requires and we will check what is available for the lot and the establishment.
What is the price per kilogram?
We do not publish a fixed price. It depends on the volume, origin, documents required, route and market conditions at the time of the offer, and is confirmed after the lot is agreed.
What is the minimum lot?
There is no public minimum. We work with wholesale industrial lots; the minimum is confirmed during calculation for your destination and packaging.
Which documents accompany the shipment?
The lot quality document or specification of the lot and the commercial and transport documents. Veterinary or health documents, certificate of origin and labelling follow the requirements of the destination country established during the eligibility check.
Which information is required for a quotation?
Your company, destination country and delivery point, the application, volume per shipment, expected frequency, your current yolk format and target values, and the documents you need at destination.
Egg yolk powder for mayonnaise: terms, specification and documents
Industrial buyers search for this product as egg yolk powder for mayonnaise, fermented egg yolk powder, egg yolk powder with salt or emulsifying egg yolk powder. Producers also use the term heat-stable egg yolk powder for fermented yolk grades. These names describe the same family of ingredients, but the behaviour of any particular lot is a matter of its own documents, not of the name on a website.
Turkey Logistic works on the supply side of that decision as a Turkey-based trade and logistics operator: we check the lot and its documents, verify what your country requires for the import of egg products, and fix the terms in the contract. You can read more about our company or contact the office directly. If you are looking for egg white instead, see our de-sugared egg white powder in foaming and gelling grades.
More about industrial egg yolk powder supply
Fermented, salted, heat-stable — how the terms relate
Fermented yolk products are widely offered for emulsified systems, and the market often labels them heat-stable. Our product is a dried fermented hen egg yolk with table salt; the salt is part of the composition and has to be taken into account in the salt balance of your recipe. Any thermal claim is a matter for the documents of the specific lot.
Yolk powder is not whole egg powder
Whole egg powder contains egg white, which changes both the emulsion and the texture of the finished product. In mayonnaise and emulsified sauces the yolk fraction is the working part, which is why the two products are not interchangeable.
What to compare in a specification
Fat, protein, dry matter, sodium, free fatty acids and solubility. Compare the lot document, not a website figure, and compare it against the parameters your own formulation is built on.
Packaging and storage
The product is supplied in a polymer bag inside a corrugated box, 20 kg net. Storage and handling conditions follow the product specification and the lot documents.
Documents and import rules
Egg products are goods of animal origin. Countries require approval of the origin and of the establishment, veterinary or health certificates, specific labelling and border control. This is checked before the contract and often decides whether a supply is possible at all.
What affects the price
Volume and frequency, origin, the document set required at destination, packaging, freight and the market situation at the time of the offer. This is why the price is calculated for a specific request rather than published.
Submit your purchasing requirements
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