Since September 2007, the Ovostar egg products plant expands its product range and starts production of new products - dry and liquid heat stable yolk.
Dry and liquid heat stable egg yolk of TM OVOSTAR will be produced according to requirements and standards EN 30363-96 and have the following special properties:
- heat stability to 95-98 °С
- increased emulsifying properties
- bacteriological safety
- excellent solubility
Products by the client wish will be produced as with the addition of salt and in pure form, without additives.
Heat stable liquid egg yolk TM OVOSTAR will be produced from fresh chicken eggs by separation, stabilization, pasteurization and filling in aseptic packaging. 1 kg of liquid heat stable egg yolk will match 60 pieces of fresh egg yolks.
Heat stable dry egg yolk TM OVOSTAR will be produced from fresh chicken eggs by separation, stabilization, pasteurization and spray drying. 1 kg of heat stable dry egg yolk will match 122 pieces of fresh egg yolks.
Technologists of our plant are confident that heat stable yolk TM OVOSTAR will improve the consistency and taste of the products by our customers, effective formula will enable the product to achieve the desired effect with minimal dosages and will increase the storage time.
By the end of 2007 the plant Ovostar plans to produce about 60 tons of dry or 120 tons of liquid heat stable yolk.
