Pasteurized Egg Yolk

Pasteurized egg yolk is the yellow, nutrient-rich part of an egg that has been heated to a specific temperature for a set amount of time to kill harmful bacteria. This process makes it safer for consumption, especially when used in products that are not fully cooked. It is separated from the egg white before pasteurization.

Egg yolks are used as an emulsifier, helping to blend ingredients that don't normally mix, like oil and water, which is key in making mayonnaise and salad dressings smooth. They also add richness, color, and flavor to ice cream, baked goods, and sauces. Manufacturers use it to improve texture and mouthfeel in a variety of processed foods.

Pasteurized egg yolk is generally recognized as safe (GRAS) by the FDA when used as intended in food. Egg yolks are a source of nutrients like choline, vitamin D, and healthy fats. While egg yolks contain cholesterol, current research suggests dietary cholesterol has less impact on blood cholesterol levels for most people than previously thought. International bodies like JECFA have evaluated egg products.