Egg Yolk

Egg yolk is the yellow, central part of an egg. It comes from chickens and is separated from the egg white before being used in food products.

Egg yolk is valued in food for its ability to bind ingredients together, add richness, and provide natural yellow color. It acts as an emulsifier, helping to mix oil and water, which is why it's a key ingredient in products like mayonnaise, salad dressings, and custards.

Egg yolk is a common food ingredient and is generally recognized as safe. It is a source of dietary cholesterol, fat, and several vitamins and minerals. While past dietary advice focused on limiting dietary cholesterol, current understanding from health organizations emphasizes that saturated fat intake has a greater impact on blood cholesterol levels for most people. JECFA and EFSA have evaluated eggs as a food source and not as a food additive with a specific acceptable daily intake.