What is egg yolk powder?
Egg yolk powder is produced by spray-drying pasteurised liquid egg yolk; it typically contains 55–62% fat and 30–34% protein. Its natural lecithin makes it a strong emulsifier and its carotenoid pigments give colour and flavour. 1 kg of powder equals about 2.2–2.4 kg of liquid yolk.
How is it produced?
Eggs are broken, the yolk separated from the white, filtered and pasteurised (around 61–65 °C). Before spray drying, salt or sugar is added to some grades to stabilise the proteins; this prevents gelling during drying and freezing and preserves emulsifying capacity. Enzyme-modified (phospholipase-treated) yolk powders are produced for heat-stable emulsions. After drying the product is sieved and packed in oxygen-barrier packaging.
Emulsifying properties
Lecithin and lipoproteins in yolk stabilise oil-in-water emulsions; yolk is the core emulsifier of mayonnaise and dressings. Enzyme-modified grades prevent separation in pasteurised and hot-filled sauces. Colour value (red-yellow tone) depends on hen feed and carotenoid supplementation; follow the supplier specification for a colour standard in formulation.
Applications in food manufacturing
Mayonnaise, dressings and emulsion sauces, ice cream and cream powders, cakes, croissants and bakery, pasta and noodles, instant soups and purées, dry mixes, biscuits and confectionery. Typical usage is 1–8%.
Technical properties and quality criteria
Check fat, protein, moisture (≤ 5%), colour (beta-carotene units or colour scale), solubility, peroxide value (oxidation), pH, salt/sugar content (stabilised grades) and microbiological values (Salmonella absent, Enterobacteriaceae, total plate count). Pasteurisation statement, origin and veterinary health certificate are mandatory for imports.
What to check when buying
Choose standard, salted, sugared or enzyme-modified grade by application. Because of the high fat content the product is prone to oxidation; prefer recently produced lots with a low peroxide value. Türkiye, the European Union and India are common origins. Obtain the specification, lot-specific COA, Salmonella report, pasteurisation statement and halal certificate (if required) with the quotation.
Wholesale sourcing: price and minimum order
The wholesale price of egg yolk powder follows the egg market, grade, origin and order quantity. The typical minimum order is one pallet (500 kg). PERDIST identifies the grade suited to your application, compares sources and provides a written quotation with the mandatory health documents.
Frequently asked questions
Specification summary
The values below come from the Egg Yolk Powder page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Fat 55–62%, protein 30–34%, moisture ≤ 5%, yellow-orange colour; 1 kg powder equals roughly 2.2–2.4 kg liquid yolk. Values vary by supplier specification. |
| Applications | Mayonnaise, dressings and emulsion sauces, ice cream and cream powders, cakes, croissants and bakery, pasta and noodles, instant soups and purées, dry mixes. |
| Formulation note | Reconstitute at about 1:1.2 with water or add directly to dry mixes; emulsifying capacity is close to fresh yolk. Cool storage matters because the fat content is prone to oxidation. Typical usage 1–8%. |
| Shelf life and storage | Typically 12 months in unopened packaging; store cool (≤20 °C), dry and away from light. |
| Packaging | Typically 20–25 kg kraft bags or cartons with aluminium-laminated inner liner; pallets of 500–1000 kg. |
| Minimum order | Usually one pallet (500 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Origin | Common origins: Türkiye, European Union, India. Documented per lot in the quotation. |
Documents to request from the supplier
- Protein calculation: the nitrogen factor (N×6.25) and whether the value is on dry matter.
- Solubility and particle distribution data, plus notes on the taste profile.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Protein content and wording such as "high protein" fall under nutrition claim rules: the Turkish Food Codex regulation on nutrition and health claims, and Regulation 1924/2006 in the EU. Allergen declaration is required separately for egg and plant proteins.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.