Enzyme Modified Egg Yolk
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What it is
Enzyme-modified egg yolk is a food ingredient made from egg yolks that have been treated with enzymes. This process changes the physical and chemical properties of the yolk, often improving its ability to blend with other ingredients.
Why it's used
Manufacturers use enzyme-modified egg yolk primarily as an emulsifier, helping to combine oil and water-based ingredients smoothly. It is commonly found in products like salad dressings, mayonnaise, sauces, and baked goods where a stable, creamy texture is desired.
Health notes
Enzyme-modified egg yolk is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated egg yolk components. At typical consumption levels, it is not associated with adverse health effects. Evidence does not suggest significant health concerns related to its use as an emulsifier in food.
Allergen info
Egg yolk is derived from eggs, which are one of the 9 major allergens recognized by the FDA. Consumers with egg allergies should avoid products containing this ingredient.
Products containing Enzyme Modified Egg Yolk
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