Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Animal-derived
Allergen
No
Role in food
Manufacturers add pasteurized egg yolks to foods for their emulsifying properties, which help blend …
What it is
Pasteurized egg yolks are the yellow, fatty part of an egg that has been heated to kill harmful bacteria. This process is done to make them safe for consumption and to extend their shelf life. They are separated from the egg whites before pasteurization.
Why it's used
Manufacturers add pasteurized egg yolks to foods for their emulsifying properties, which help blend oil and water-based ingredients. They also contribute to richness, color, and flavor. Common uses include mayonnaise, salad dressings, ice cream, and baked goods.
Health notes
Pasteurized egg yolks are generally recognized as safe (GRAS) by the FDA when used as intended. They are a source of protein, vitamins, and minerals. International bodies like JECFA have evaluated eggs and egg products. At typical consumption levels, they are considered safe.
Allergen info
Eggs are one of the 9 FDA major allergens. Pasteurized egg yolks are derived directly from eggs and are therefore considered a major allergen.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.