Liquid Egg Yolks

Liquid egg yolks are the yellow, fatty part of an egg, separated from the egg white. They are typically pasteurized to ensure safety and extend shelf life. This process involves heating the yolks to a specific temperature to kill harmful bacteria.

Egg yolks act as a natural emulsifier, helping to blend ingredients that don't normally mix, like oil and water. They also add richness, color, and flavor to foods. You'll find them in baked goods like cakes and cookies, as well as in sauces, dressings, and pasta.

Liquid egg yolks are considered a whole food ingredient. They are a source of protein, vitamins, and minerals. The FDA recognizes eggs as a major food allergen. Regulatory bodies like JECFA and EFSA have evaluated eggs and their components. Evidence on the health effects of dietary cholesterol from egg yolks is mixed, with some studies suggesting it has less impact on blood cholesterol levels for most people than previously thought.