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
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.