Egg Yolk Lecithin Powder
Can egg yolk lecithin be used as an emulsifier?
Yes, egg yolk lecithin can be used as a natural emulsifier. Rich in phospholipids, it helps stabilize oil-in-water and water-in-oil mixtures and is widely applied in foods, beverages, nutritional products, and various powdered formulations.
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Product name： |
Egg Yolk Lecithin Powder |
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Synonyms: |
Egg Yolk Phospholipid Powder |
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Grade: |
Food Grade/Feed Grade |
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Source: |
Fresh egg yolk |
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Smell: |
Characteristic |
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Appearance: |
Yellowish Powder |
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Phosphatidylcholine(PC): |
NLT 15% |
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MOQ: |
1 kg |
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Packing: |
1 kg/bag; 25kg/drum |
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Storage: |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life: |
24 months |
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Certificate： |
ISO9001,FSSC22000 |
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Product characteristics |
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Product name： |
Egg Yolk Lecithin Powder |
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Synonyms: |
Egg Yolk Phospholipid Powder |
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Source: |
Fresh egg yolk |
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Functionality: |
Emulsifier, food additive, Lipid carrier raw materials, animal feed, etc. |
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Application: |
Health supplements, milk powder, baked goods, solid beverages, sauces, pet food, eel feed, etc. |
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Recommended usage method: |
The dosage should be adjusted according to the specific application, formulation structure, and desired product characteristics. The generally recommended usage level is 0.1%–3.0%. |
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Product profile |
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Appearance: |
Yellowish powder |
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Taste and smell: |
Unique taste and smell, no odour |
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Impurity: |
No visible exogenous impurity |
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Acetone insoluble: : |
NLT 90.00% |
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Acid value (as KOH): |
NMT 36.00 mg/g |
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Moisture: |
NMT 5.00% |
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Peroxide value: : |
NMT 5.00 mmol/kg |
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Phosphatidylcholine: |
NLT 15.00% |
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Pb: |
NMT 2.00 mg/kg |
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As: |
NMT 3.00 mg/kg |
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Solvents residual: |
NMT 50.00 mg/kg |
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Packaging |
1 kg/bag; 25kg/drum |
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Storage |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life |
24 months from date of manufacture |
Food Emulsifier and Ingredient
Egg yolk lecithin powder is widely used as a natural emulsifier in baked goods, sauces, and solid beverages. It helps stabilize oil-in-water systems, improve texture, and ensure uniformity in finished products.
Nutritional Formulations
It serves as a phospholipid-rich ingredient in nutritional powders, pre-mixes, and capsule formulations. It supports uniform dispersion of components and maintains consistency in multi-ingredient systems.
Pet Food Applications
Egg yolk lecithin powder can be added to pet food to enhance fat dispersion and improve product consistency. It is suitable for dry kibble, wet food, and other feed types.
Natural phospholipid source
Egg yolk lecithin is rich in phospholipids, especially phosphatidylcholine (PC), providing a high-quality, naturally derived ingredient for various formulations.
xcellent emulsification ability
It can effectively stabilize oil-in-water and water-in-oil systems, improving uniformity, dispersion, and stability in foods, beverages, and feed products.
Q1: What are the components of egg yolk lecithin?
A: The main component of egg yolk lecithin is phospholipids. It also contains certain amounts of polyunsaturated fatty acids, such as ARA and DHA.
Q2: Does egg yolk lecithin provide any nutritional benefits?
A: Yes. Egg yolk lecithin is a natural source of phospholipids, such as phosphatidylcholine, which are important for cell structure and lipid metabolism. It is commonly used as a dietary ingredient in foods and nutritional products.
Q3: What are the other sources of lecithin?
A: Lecithin can be obtained from various sources besides egg yolk. Common sources include soybeans and sunflower seeds. Different sources offer varying phospholipid profiles and purity levels, making them suitable for diverse applications in foods, beverages, and nutritional products.
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