Egg Yolks With Salt

Egg yolks with salt are a processed form of egg yolks, often used in food manufacturing. The salt is added for preservation and to help with the functional properties of the egg yolks, such as their ability to emulsify. This ingredient provides the natural richness, color, and emulsifying power of egg yolks in a convenient, stabilized form.

Manufacturers add egg yolks with salt primarily for their excellent emulsifying properties, which help blend oil and water-based ingredients smoothly, preventing separation. They also contribute to the texture, richness, and natural yellow color of foods. This ingredient is commonly found in products like deli salads (e.g., potato salad, tuna salad), mayonnaise, salad dressings, and certain baked goods.

Egg yolks are a food ingredient generally recognized as safe (GRAS) by the FDA. Salt (sodium chloride) is also GRAS and commonly used as a food ingredient and preservative. While egg yolks contain cholesterol and fat, and salt contributes sodium, these are typically consumed as part of a balanced diet. The FDA recommends a Daily Value for sodium of 2,300 mg for adults. JECFA has evaluated sodium chloride and considers it safe for use as a food additive.