Egg Yolk Tel Emulsion

Egg Yolk Tel Emulsion Specification

Grade
Industrial Grade

Storage
Room Temperature

Physical Form
Liquid

Shelf Life
12 Months

Solubility
Water Soluble

Melting Point
70 c

HS Code
38220000

Purity
99%

Ph Level
6-7

Handling
Shake before use

Microbial Standard
Food safe

Additive Free
No preservatives

Color Stability
High

Viscosity
Medium-high

Production Process
Pasteurized emulsion

Allergen Information
Contains egg

Dispersity
Homogenous

GMO Status
Non-GMO

Packaging Size
Varies by supplier

Egg Yolk Tel Emulsion Trade Information

Minimum Order Quantity
1 Kilograms

FOB Port
JAIPUR

Payment Terms
Cash Advance (CA), Cash in Advance (CID), Telegraphic Transfer (T/T)

Supply Ability
100 Kilograms Per Day

Delivery Time
7 Days

Sample Policy
Contact us for information regarding our sample policy

Main Export Market(s)
Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa

Main Domestic Market
All India

About Egg Yolk Tel Emulsion

Physical State	Liquid
Usage / Application	Lab
Packaging Type	Plastic Bottle
Color	Yellow
Emulsifying Capacity	95% oil binding
HSN CODE	38220000
Melting	Pour.Pont.70 c
After Opening	Use within 714 days
Nutrient content	Provides complex nutrients from the egg yolk, including lipids, amino acids, and vitamins, which can
Moisture Content	20 40%
Appearance	Smooth, uniform yellow emulsion
Composition	A sterile and stabilized emulsion of egg yolk, sterile saline, and a sterile potassium tellurite sol
Egg Yolk Solids	45 65%
Storage Temperature	04C (refrigerated)
taphylococcus aureus	Absent
UNSPSC Code	41106212
Parameter	Specification
Packaging Size	100MLx5VL
Grade	LR (Laboratory)
Brand	HiMedia

Egg yolk tellurite emulsion is a sterile, stabilized mixture of egg yolk and saline containing potassium tellurite, used in microbiology to identify certain bacteria, particularly Staphylococcus species. It works by creating a selective medium; potassium tellurite inhibits most bacteriaDescription and composition

Composition: A sterile and stabilized emulsion of egg yolk, sterile saline, and a sterile potassium tellurite solution. A typical formulation includes 30 mL egg yolk, 64 mL sterile saline, and 6 mL sterile 3.5% potassium tellurite solution per 100 mL vial.
Emulsifying properties: Egg yolk contains proteins that act as emulsifiers, allowing the mixture to form a stable emulsion with the aqueous solution.
Nutrient content: Provides complex nutrients from the egg yolk, including lipids, amino acids, and vitamins, which can support the growth of certain microorganisms.

except Staphylococcus, and the egg yolk allows for the detection of bacterial lecithinase activity by showing a tellurite reduction or a zone of precipitation. This emulsion is typically added to agar bases like Baird-Parker Agar for use in laboratories.

Exceptional Color Stability and Consistency

Egg Yolk Tel Emulsion ensures vibrant and consistent color in food formulations due to its high color stability and homogenous dispersion. These features make it ideal for use in processed foods, sauces, dressings, and bakery items where appearance and texture are essential. Its medium-high viscosity allows for a smooth texture and uniform application across different recipes.

Pasteurized for Optimal Food Safety

Produced using a pasteurization process, this emulsion meets robust food safety standards, reducing microbial risks. The product is additive-free, containing no preservatives and is non-GMO, making it suitable for clean-label formulations. Its liquid form and water solubility ensure ease of integration into diverse industrial processes while maintaining a 12-month shelf life at room temperature.

FAQ's of Egg Yolk Tel Emulsion:

Q: How should Egg Yolk Tel Emulsion be handled before use?

A: Egg Yolk Tel Emulsion should be shaken thoroughly before use to ensure its homogenous consistency, which is essential for achieving optimal results in industrial food processing.

Q: What are the main benefits of using Egg Yolk Tel Emulsion in industrial applications?

A: The product offers high color stability, reliable viscosity, and exceptional purity, making it valuable for consistent product quality in sauces, dressings, and bakery applications. Its pasteurized processing and food-safe standards ensure safety in prepared foods.

Q: When is the best time to use this emulsion within a manufacturing process?

A: Egg Yolk Tel Emulsion can be incorporated at any stage where a stable, uniform egg component is required, such as during blending or mixing phases, to achieve consistent texture and color throughout the product.

Q: Where is Egg Yolk Tel Emulsion typically sourced and who supplies it?

A: This emulsion is manufactured, supplied, and distributed by various exporters, traders, and suppliers across India, with packaging sizes tailored to client requirements.

Q: What process is used to produce Egg Yolk Tel Emulsion and how does it ensure safety?

A: The emulsion is made from pasteurized egg yolk, processed under controlled conditions to ensure both food safety and product integrity while maintaining a 99% purity level.

Q: Is this product suitable for allergen-sensitive formulations?

A: No, Egg Yolk Tel Emulsion contains egg and should not be used in allergen-sensitive or egg-free recipes. Always check allergen information before including it in formulations.