Frozen Sugared Egg Yolks

Frozen sugared yolks are a specialized ingredient widely used in the food and beverage manufacturing industry. Frozen sugared yolks offer convenience, versatility, and a unique flavor profile, making them an invaluable component in various food and beverage applications.

Application

Frozen sugared yolks are widely used in the food and beverage manufacturing industry for baking such as cakes, pastries, and cookies, along with ice cream, frozen desserts, confections, chocolate, sauces, dressings, and pastry fillings. They are utilized for their contributions to taste, texture, stability, nutritional profile, and color.

Formulation

Frozen sugared yolks are produced by separating the egg yolk from the egg white, and then combining the yolks with sugar to achieve a balance of sweetness to egg ratio. Afterward, the mixture is rapidly frozen to maintain the yolks quality and prevent microbial growth. Freezing the yolks ensures that they can be conveniently stored for extended periods without sacrificing the taste or functionality.

Specification

Appearance: Typically smooth and creamy in appearance and golden in color. Taste is a mix of sugar and egg.

Yolk content: Frozen egg yolks are made solely from the yolks of eggs, they do not contain any egg whites or any other egg components.

Shelf life: Frozen egg yolks have an extended shelf life when stores at the recommended temperatures.

American International Foods, Inc. is a leading frozen sugared yolks supplier with an additional full service portfolio of over 2500 food and beverage ingredients. We offer one of the most extensive lines of food and beverage ingredients distributed to manufacturers and processors in the food, beverage, pet food, health and nutrition sectors. With a strategic nationwide warehouse network, we can supply your business in an efficient manner at a low cost. Our passion for delivering innovative solutions and developing unique partnerships allows us to ensure that we meet customers’ unique needs and help them solve complex problems.