Egg Yolk Powder
Emulsifiers
Thickeners
Nutritional Enhancers
Colorants
$2.11 ~ $3.17
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Egg Yolk Powder?
Egg Yolk Powder is a shelf-stable ingredient derived from dried, pasteurized egg yolks, primarily utilized for its superior emulsification properties, binding ability, and rich color in commercial sauces, dressings, and dry mixes.
How is Egg Yolk Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receiving & Inspecting Fresh Eggs | Eggs must be from approved suppliers. Check for cleanliness, cracks, and freshness (Haugh unit). Temperature during transport and upon receipt is critical to prevent microbial growth. |
| 2 | Preparation | Washing & Sanitizing | Eggs are washed with a food-grade detergent and sanitized. Wash water temperature must be at least 11°C (20°F) warmer than the egg's internal temperature to prevent contaminants from being drawn into the egg. |
| 3 | Separation | Breaking & Separating Yolk | Automated machines crack eggs and separate the yolk from the albumen (egg white). This is a crucial step for product purity. Control measures must minimize cross-contamination and shell fragments. |
| 4 | Liquid Processing | Filtration & Homogenization | Liquid yolk is filtered to remove membranes (chalazae) and any shell particles. Homogenization creates a uniform emulsion, ensuring a consistent final product and preventing fat separation. |
| 5 | Pathogen Elimination | Pasteurization | This is a Critical Control Point (CCP). The liquid yolk is heat-treated at a specific temperature and time (e.g., 60-64°C) to eliminate pathogens like Salmonella without coagulating the protein. Followed by rapid cooling. |
| 6 | Dehydration | Spray Drying | The pasteurized liquid yolk is atomized into a chamber of hot air, which rapidly evaporates the water. Inlet and outlet air temperatures are critical as they control the final moisture content, particle size, and functional properties like solubility. |
| 7 | Finishing | Cooling & Sieving | The newly formed powder is quickly cooled to preserve quality and prevent clumping. It is then sieved to ensure a uniform, free-flowing powder and to remove any oversized or burnt particles. |
| 8 | Packaging | Packaging & Metal Detection | Powder is packed into multi-layer, moisture-proof bags. Metal detection is a final CCP. Packaging may be flushed with nitrogen to displace oxygen, preventing oxidation and extending shelf life. |
| 9 | Quality Assurance & Storage | Final QC & Warehousing | Samples are tested for microbiological safety, moisture, fat content, color, and functionality. Finished product must be stored in a cool, dry, and dark environment to maintain quality. |
Technical Specifications
| Solubility | Soluble in water; insoluble in ethanol and ether |
| Storage Conditions | Cool, dry place, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food industry (baking
ice cream
sauces)
nutritional supplements
pharmaceuticals
Mechanism of action:
| Parameter | Egg Yolk Powder |
|---|---|
| Functional Category | Emulsifier; Thickening Agent; Coagulant; Coloring Agent |
| Key Ingredients | Lecithin (a phospholipid); Lipoproteins (LDL, HDL); Globular Proteins (Livetin); Carotenoids (Lutein, Zeaxanthin) |
| Mechanism of Action | Lecithin's amphiphilic structure positions it at the oil-water interface, reducing surface tension and stabilizing emulsions. Proteins unfold and cross-link when heated (denaturation and coagulation), forming a three-dimensional gel network that traps water and provides structure. Lipoproteins contribute to both emulsification and textural properties. |
| Application Effect in Product | Creates stable oil-in-water emulsions in sauces, dressings, and mayonnaise. Increases viscosity and provides a rich, creamy texture in custards and ice cream. Acts as a binder in baked goods. Imparts a natural yellow-to-orange color. Enhances mouthfeel and flavor. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Egg Yolk Powder | Dehydrated Animal Product | High fat and lecithin content; adds rich flavor and yellow color; excellent emulsifier; long shelf life. | Superior emulsification, richness, and color compared to alternatives. Concentrated source of egg flavor. | High in cholesterol; not a complete protein source; common allergen; not vegan. | Mayonnaise, custards, ice cream, enriched breads (brioche), pasta dough. | For maximum richness, color, and emulsifying power in recipes where a distinct egg flavor is desired. |
| Whole Egg Powder | Dehydrated Animal Product | Contains both yolk and white; balanced protein and fat; provides structure, leavening, and emulsification. | A complete and balanced egg replacement. Simpler to use for general baking than separate powders. | Less potent as an emulsifier or enriching agent than pure yolk powder. Not vegan. | General baking (cakes, cookies), scrambled eggs, survival food kits. | When you need the function of a whole egg in a convenient, shelf-stable powder form. |
| Egg White Powder | Dehydrated Animal Product | High in albumin protein; virtually no fat or cholesterol; excellent for creating stable foams. | Unmatched foaming and aerating properties for structure. Adds protein without fat. | Provides no emulsification, richness, color, or flavor. Can make textures dry or tough. | Meringues, macarons, angel food cake, protein shakes, clarifying liquids. | For adding structure, aeration, and protein without any fat, cholesterol, or yolk flavor. |
| Soy Lecithin Powder | Plant-Based Emulsifier | Concentrated phospholipids; powerful emulsifier; minimal flavor impact; vegan. | Extremely efficient emulsifier, often requiring smaller quantities. Cholesterol-free and plant-based. | Offers only emulsification; provides no flavor, color, nutrition, or structure. Is a soy allergen. | Vegan dressings and sauces, chocolate production, improving dough texture, molecular gastronomy. | For pure, powerful, plant-based emulsification without adding the flavor or nutritional profile of egg. |
| Chickpea Flour | Plant-Based Flour | High in protein and fiber; provides good binding; naturally gluten-free and vegan. | Whole-food, nutrient-dense vegan alternative. Creates a creamy texture in some applications. | Has a distinct earthy flavor. Does not emulsify well. Binds but does not provide the same richness as yolk. | Vegan omelets (scrambles), fritters, savory pancakes (socca), as a binder in vegan baking. | For a whole-food, vegan binder in savory dishes or baked goods where its flavor is complementary. |
Technical Documents
Available Documentation
COA and specification sheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications