Pasteurised egg yolk

Pasteurised egg yolk is the yellow, fatty part of an egg that has been heated to kill harmful bacteria. This process ensures safety while retaining the yolk's natural properties. It is a common ingredient in many processed foods.

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 a variety of prepared meals, baked goods, and desserts.

Egg yolk is a source of protein, vitamins, and minerals. While it contains cholesterol, current UK dietary advice from the NHS suggests that most healthy adults can eat eggs as part of a balanced diet without affecting their blood cholesterol levels. Eggs are not classified as a food additive in the UK and do not have an E-number. The consumption of eggs is not subject to specific regulatory limits beyond general food safety standards.