Dehydrated Egg Yolk

Dehydrated egg yolk is the dried form of the yellow, fatty part of an egg. It is made by separating the yolk from the egg white and then removing the water through drying processes like spray drying or drum drying.

Manufacturers use dehydrated egg yolk as an emulsifier, binder, and source of richness and color. It helps ingredients blend together smoothly, adds a creamy texture, and contributes to the characteristic flavor and color of products like dips, sauces, baked goods, and processed meats.

Dehydrated egg yolk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of nutrients like choline and vitamin D. International bodies like JECFA have evaluated egg products but have not set specific limits for dehydrated egg yolk itself. As a whole egg product, it is a common allergen.