Ingredient

Frozen Egg Yolks

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Source
Animal-derived
Allergen
No
Role in food
Manufacturers add frozen egg yolks to provide richness, color, and emulsifying properties, helping to …

What it is

Frozen egg yolks are the liquid center of eggs that have been separated from the whites and then frozen. They are a source of fat and protein, and contribute to richness and emulsification in food products.

Why it's used

Manufacturers add frozen egg yolks to provide richness, color, and emulsifying properties, helping to bind ingredients like oil and water. They are commonly found in puddings, custards, baked goods such as croissants and muffins, and some yogurt products.

Health notes

Frozen egg yolks are generally recognized as safe (GRAS) by the FDA when used as intended. They are a source of nutrients like choline and vitamin D. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated egg products, and EFSA has also assessed egg lysozyme, a component sometimes derived from eggs. Typical consumption of eggs and egg products is not associated with adverse health effects.

Allergen info

Egg is one of the 9 major food allergens recognized by the FDA. Therefore, frozen egg yolks are considered a major allergen.

Products containing Frozen Egg Yolks

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.