Sodium-reduced egg yolk
Bouwhuis Enthoven’s sodium-reduced egg yolk contains 30-50% less sodium but still has excellent taste, functionality and shelf-life.
Egg yolk is a popular emulsifier, used in products like mayonnaise and dressings. Liquid egg-yolk ingredients often contain extra salt for optimum shelf life. Current expert opinion is that many people consume too much salt in their daily diet, increasing their risk of cardiovascular diseases. Health authorities advice, including the World Health Organization, is to reduce sodium content in one’s diet, by 25-30%, to a maximum of 5 grams per day. Bouwhuis Enthoven’s sodium-reduced egg yolk helps manufacturers to conform to this recommendation.
Depending on the type of egg-yolk chosen, it contains between 30-50% less sodium than a conventional liquid egg-yolk ingredient, without compromising functionality, taste or shelf-life.
Bouwhuis Enthoven’s eggs are daily-fresh and come from chickens living in hen-friendly housing systems. Special machines separate whole eggs into yolks and whites.
Egg yolks are available in different types, depending of the husbandry of the chickens that lay the eggs: colony, barn, free range and/or organic.
Depending on the type of egg-yolk chosen, it contains between 30-50% less sodium than a conventional liquid egg-yolk ingredient, without compromising functionality, taste or shelf-life.
Bouwhuis Enthoven’s eggs are daily-fresh and come from chickens living in hen-friendly housing systems. Special machines separate whole eggs into yolks and whites.
Egg yolks are available in different types, depending of the husbandry of the chickens that lay the eggs: colony, barn, free range and/or organic.