Description

Egg yolk powder is a dehydrated form of egg yolk made by spray-drying fresh egg yolks. It’s widely used in food manufacturing, baking, and culinary applications because it is stable, shelf-friendly, and easy to store.

Key Features

Long shelf life – lasts 1–2 years in sealed packaging.

High fat and emulsifying power – great for creamy textures.

Convenient – no refrigeration required; easy to measure and transport.

Safe – typically pasteurized to reduce microbial risk.

Common Uses

Baking: breads, pastries, cookies.

Sauces & dressings: mayonnaise, hollandaise, aioli.

Ice cream & desserts: custards, puddings, rich creams.

Food manufacturing: noodles, baby food, nutritional mixes.

Cosmetics: sometimes used for protein-rich skincare formulas.

How to Use / Rehydrate

To rehydrate:

Mix 1 part egg yolk powder with 1.5–2 parts water by weight
→ roughly equals fresh egg yolk.

Example:
10 g egg yolk powder + 15–20 g water = 1 fresh yolk

Nutrition (approximate per 100g)

Calories: ~660 kcal

Fat: ~55g

Protein: ~33g

Cholesterol: high (similar to fresh yolks)

Carbs: ~3–4g