Freeze/Thaw Stable Egg Yolk

Freeze/thaw stable egg yolk

Limit your stock by having one product instead of two.

Sugar or salt need to be added to egg yolk before freezing to avoid gelling of the egg yolk after thawing. This limits the use of the yolk products, as the application where it is used either needs to include sugar or salt. This also mean that you need to have both products in stock. By a simple enzymatic treatment of egg yolk, it is not possible to prevent gelling after freezing and thawing.

Maxipro NPU
  • Freeze/thaw stable
  • Less stock


Learn more.

Please don't hesitate to contact us for further information on how to produce freeze/thaw stable egg yolk. We will be happy to share our knowledge with you, having your business in focus.

Frequently asked questions
Frequently asked questions

Are you confused or have questions?

Then our “frequently asked questions” section might help you out.

You will find the answer to “What are the applications for egg product enhancing enzymes?" and “How do we get samples to make trials?” among others.  

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Contact your local specialist
Jan Høy Carstens

Jan Høy Carstens

Product & Business Manager

  • +45 27 15 61 45