Egg Yolk Powder
In stock
Egg Yolk Powder — dried egg yolk with moisture content reduced to 2–5%. This makes the product stable, not requiring refrigeration, easy to transport and dose. It has high emulsifying capacity, a rich creamy flavor, yellowish color, and elevated lecithin content, providing stabilizing, antioxidant, and structure-forming properties.
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Composition and characteristics
fat: 55–65%
protein: 30–35%
moisture: 2–5%
ash: ~2%
lecithin: 8–12%
color: yellow to dark yellow
solubility: good in warm water
Functional properties
Strong emulsifying ability
Maintains fat and water in emulsion → creamy, uniform texture.Flavor and color enhancement
Provides a rich creamy flavor and characteristic yellow tint.Heat stability
Retains properties under moderate heating up to 70–75°C (depends on pH); partial coagulation possible at higher temperatures.Increased lecithin content
Functions: emulsification, stabilization, antioxidant effect, source of phospholipids and choline.
Main areas of application
Mayonnaise and sauces
natural emulsifier
stabilizes structure
replaces fresh eggs
Confectionery industry
creams, fillings, biscuits, pastries
improves color
provides emulsification and texture stability
Pasta and macaroni products
improves color
forms a stronger structure
Ice cream and desserts
adds creaminess
prevents ice crystal formation
Meat industry
pâtés, sausages, fat emulsions
improves yield and product stability
Sports and dietary nutrition
functional blends
source of lecithin, phospholipids, and choline
Delivery and cooperation terms
Minimum order — 1 pallet (800 kg).
Delivery within Ukraine with VAT included, delivered to the enterprise.
Delivery is carried out by freight transport (tent, mega truck, container).
Price is calculated individually depending on logistics and volume.
Delivery conditions — by agreement, upon order.