Bột Lòng Đỏ Trứng Chịu Nhiệt được sản xuất by enzymatic or microbial desugaring of liquid yolk (glucose reduction to <0.1%) before spray drying.
This prevents non-enzymatic browning and off-flavour development during downstream heat processing. It is the preferred yolk format for canned soups, retort meals, UHT dairy, pasta and extruded snacks.