Enzyme Modified Egg Yolks

Enzyme-modified egg yolks are made by using enzymes to break down the natural components of egg yolks into smaller, more functional parts. This process alters the yolk's structure and properties, making it more versatile for food applications. The resulting ingredient is a liquid or powder derived from egg yolks.

Manufacturers add enzyme-modified egg yolks to improve texture, stability, and emulsification in foods. They act as emulsifiers, helping to blend oil and water, and can also enhance richness and mouthfeel. They are commonly found in sauces, dressings, baked goods, and processed meats.

Enzyme-modified egg yolks are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of protein and fats naturally found in egg yolks. Regulatory bodies like JECFA and EFSA have evaluated egg yolk components, but specific evaluations for enzyme-modified versions may vary. At typical consumption levels, they are not associated with adverse health effects.