Egg Yolks

Egg yolks are the yellow, nutrient-rich part of an egg, separated from the egg white. They are a natural food component, primarily sourced from chicken eggs.

Manufacturers use egg yolks for their emulsifying properties, helping to blend oil and water in products like mayonnaise and salad dressings. They also contribute to thickening custards and sauces, add color to baked goods, and provide richness and flavor to ice cream and cakes.

Egg yolks are a natural food ingredient and are not regulated as a food additive by the FDA. They are a source of dietary cholesterol, fat, and several vitamins and minerals. The 2025-2030 Dietary Guidelines for Americans focus on overall dietary patterns rather than specific limits for dietary cholesterol, noting that for most people, dietary cholesterol has less impact on blood cholesterol levels than saturated fat. No specific evaluations by JECFA or EFSA exist for egg yolks as a food additive.