Egg Yolk Powder

Yolk powder is made from fresh eggs through a series of processes such as inspection, egg washing, disinfection, spraying, drying, egg beating, separation, filtration, homogenization, pasteurization, spraying, and drying. It is the most ideal substitute for fresh eggs and has good emulsifying properties. It is an ideal raw material for products such as biscuits, chicken essence, egg yolk pies, instant noodles, ice cream, puffed snacks, and high-end feed. Compared with eggs, it has more prominent advantages.
Yolk powder is a highly nutritious food and is widely used as a natural food emulsifier in food processing. It is mainly used as an ingredient in the food industry and for extracting lecithin in the pharmaceutical industry. In the food industry, it is used in baked goods, cold drinks (ice cream, ice lollies), and complete nutrition formula foods. The emulsifying property of yolk powder mainly depends on lipoproteins (especially low-density lipoprotein accounting for 65% of total protein) and its component lecithin (accounting for 75% of phospholipids), with proteins contributing more to the emulsifying effect than phospholipids. For egg products, pasteurization is an indispensable step to improve the microbial indicators of the product. However, eggs begin to solidify at 65°C, and their emulsifying ability significantly decreases. Especially for products with high oil content, such as egg yolk sauce (an o/w system with an oil content of 70% - 80%), their emulsifying requirements for egg yolks are very high. Pasteurization is very likely to affect the product performance. Because the sterilization intensity is too low, it is not conducive to the shelf life of the product; if the sterilization intensity is too high, it will lead to layering of the product, seriously affecting the sensory quality.

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