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Pasteurized egg yolk, which is called Pasteurized Egg Yolk in Latin, is the liquid yolk from which the egg white has been completely separated during the process of breaking the egg and then entered the homogenization and pasteurization process. Pasteurized egg yolk is widely used as a raw material for use in sauce and pasta production industries. It should be mentioned that this product is available in 8 and 12 kg buckets.
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