Egg yolk

Egg yolk is the yellow, nutrient-rich part of an egg, separated from the egg white. It is a natural source of fats, proteins, vitamins, and minerals. In food production, it is typically used fresh, pasteurised, or dried.

Egg yolk acts as a natural emulsifier, helping to bind oil and water together, which is crucial in products like mayonnaise and sauces. It also contributes to richness, colour, and flavour in baked goods, ice creams, and desserts. Its protein content can also aid in structure and texture.

Egg yolk is a whole food ingredient and not regulated as a food additive in Great Britain. It is a source of cholesterol, and while dietary cholesterol's impact on blood cholesterol levels varies among individuals, current UK dietary advice does not set a specific limit for cholesterol intake. Research into the health effects of dietary cholesterol is ongoing, with some studies suggesting a more complex relationship than previously thought.