Goodchem Wholesale High Protein Food Ingredient Egg Yolk Powder for Bakery Noodles Confectionary

Egg Yolk Powder is made by drying egg yolks. It is rich in fats, proteins and various nutrients. With strong emulsifying property, it is widely used in food processing like baking and sauces, and can also serve as a nutritional supplement for feed.

(1) Food Processing: Leveraging its emulsifying and oil-holding properties, it's used in baked goods like cakes and cookies to improve texture; added to ice cream and sauces for structural stability; and serves as a modifier for flour products.

(2) Nutritional Supplement: Rich in fats, proteins, and vitamins, it acts as a feed additive for animal nutrition, and can be used in special diets or nutritional health products.

(3) Industrial Applications: In cosmetics or pharmaceuticals, due to components like lecithin, it serves as a raw material for related product preparation.

(4) Pet Food: As a nutritional fortifier in pet food, it supplements proteins and vitamins, enhancing palatability and nutritional value.

(5) Baking Improvement: In fermented foods like bread, it promotes yeast activity, improves dough ductility, and makes the finished product softer.

(1) Nutritional Supply: Rich in high-quality proteins, lecithin, vitamins (e.g., A, D, E) and minerals (iron, phosphorus), it provides energy and essential nutrients for humans or animals.

(2) Emulsification & Stability: Lecithin, as a natural emulsifier, homogenizes oil and water, commonly used in food processing to stabilize emulsions (e.g., sauces, ice cream) and prevent oil-water separation.

(3) Texture Improvement: Enhances dough ductility and water retention in baking, making cakes and cookies softer and more delicate, while upgrading the color and flavor of flour products.

(4) Absorption Promotion: Its nutrients are easily absorbed by the body, especially suitable as a nutritional fortifier for infant food, elderly diets, or animal feed.