Egg Yolk Powder, Spray-Dried Egg Yolk, Dried Egg Yolk,93685-90-6

Water Conditioning, Pool

Agriculture, Food, Pharmaceutical

Plastic, Rubber, Polymer

Detergent, Cosmetic

Construction, Mining, Metal

Textile, Leather, Paper

Sectoral Paint, Dye Colorant

Industrial Textiles and Coatings

Vowen, Knitted Fabric

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Egg Yolk Powder, Spray-Dried Egg Yolk, Dried Egg Yolk,93685-90-6

Technical Information

Composition: Contains proteins, lipids, phospholipids (notably lecithin), vitamins, and immunoglobulin Y.
Functional Properties:
- Emulsifier: Stabilizes oil–water mixtures (e.g., mayonnaise, dressings).
- Coloring agent: Provides a rich golden-yellow hue.
- Texture enhancer: Improves creaminess and mouthfeel in desserts and sauces.
- Flavor contributor: Adds depth and richness to baked goods and dairy products.
Equivalency: 1 kg of powder ≈ 115 fresh egg yolks.

Production Process

Bakery & Pastry: Cakes, cookies, creams, and fillings for color, flavor, and consistency.
Ice Cream: Controls crystallization, enhances smoothness and creaminess.
Bread & Dough Products: Improves texture, moisture balance, and appearance.
Sauces & Dressings: Acts as an emulsifier in mayonnaise, salad dressings, and creamy sauces.
Functional Foods: Immunoglobulin Y content adds nutritional and functional value.
Cosmetics & Pharmaceuticals: Used for moisturizing and nourishing properties in creams and formulations.

Shelf life: Long-lasting, stable at room temperature.
Hygiene: Pasteurization ensures safety and reduces contamination risk.
Consistency: Standardized dosing guarantees uniform product quality.
Logistics: Easier transport and storage compared to fresh eggs.
Cost efficiency: Reduced waste, precise usage, and better inventory control.

Sector	Egg Yolk Powder Applications	Alternatives	Notes
Bakery & Pastry	Cakes, cookies, creams, fillings; adds color, flavor, and consistency	Whole egg powder, milk powder, plant-based binders (soy protein, pea protein)	Egg yolk powder preferred for rich color and emulsification
Ice Cream & Dairy	Controls crystallization, enhances creaminess and mouthfeel	Milk proteins, whey protein concentrate, stabilizers (guar gum, carrageenan)	Egg yolk powder provides natural emulsification and flavor depth
Bread & Dough Products	Improves texture, moisture balance, and golden crust	Whole egg powder, malt extract, enzymes (lipase, amylase)	Egg yolk powder adds shine and softness
Sauces & Dressings	Emulsifier in mayonnaise, salad dressings, creamy sauces	Lecithin (soy or sunflower), modified starches, xanthan gum	Egg yolk powder is natural, but lecithin is cheaper and vegan
Functional Foods	Immunoglobulin Y content adds nutritional and functional value	Plant-based proteins, dairy proteins, egg white powder	Egg yolk powder unique for IgY bioactivity
Cosmetics	Moisturizing and nourishing properties in creams	Plant oils (jojoba, almond), hydrolyzed proteins	Egg yolk powder less common, but niche in natural cosmetics
Pharmaceuticals	Used in formulations for bioactive compounds (IgY)	Synthetic excipients, dairy-derived proteins	Egg yolk powder valued for natural antibody content

Functional versatility: Emulsification, coloring, flavor, and texture enhancement in one ingredient.
Shelf stability: Long storage life at room temperature.
Safety: Pasteurization reduces microbial risks.
Standardization: Consistent dosing and reproducible results.
Nutritional value: Contains bioactive compounds (IgY) not found in most alternatives.