Hydrolyzed Egg Yolk
Hydrolysed Egg Yolk is a partially digested egg-yolk ingredient produced by treating liquid or dried yolk with food-grade proteases, lipases, or phospholipases.
The hydrolysis releases short peptides, free amino acids, lysophospholipids, and free fatty acids while preserving the natural lecithin, cholesterol, and pigment fractions of the parent yolk. The result is a powder or liquid with stronger emulsifying, foaming, and bioactive characteristics than native yolk.
We source bulk Hydrolyzed Egg Yolk from top China manufacturers for our partners. The manufacturer is in Anhui. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 25 kg kraft paper bag with PE inner liner
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
Grades / Types Available: Food Grade, Feed Grade
| Item | Specification |
|---|---|
| Appearance | Light yellow fine powder |
| Moisture | ≤5.0% |
| Protein | ≥30.0% |
| Fat | ≥55.0% |
| Lyso-Phospholipid Content | ≥8.0% |
| Hydrolysis Degree | 60–90% |
| pH (10% sol.) | 6.0–6.8 |
| Emulsion Stability (80°C) | Stable ≥30 min |
| Salmonella | Absent in 25g |
| Total Plate Count | ≤50,000 cfu/g |
| Peroxide Value | ≤5.0 meq/kg |
| Purity (Food Grade) | ≥ 95% |
| Viscosity | 1000-3000 mPa.s |
| Moisture/Loss on Drying | ≤ 8% |
| Particle Size/Mesh | 80 mesh |
| Ash | ≤ 5% |
| Heavy Metals | ≤ 10 mg/kg |
| Lead | ≤ 1 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Yeast & Mold | ≤ 100 cfu/g |
Common Markets Grades
Hydrolysed Egg Yolk differs by the enzyme system used and by the depth of hydrolysis.
Protease-hydrolysed yolk is made using neutral or alkaline proteases such as Bacillus-derived Alcalase. The product is rich in soluble peptides and is targeted at clinical nutrition, sports recovery, and cosmetic peptide applications.
Phospholipase-hydrolysed yolk is produced by phospholipase A1 or A2 treatment that converts native phosphatidylcholine to lysophosphatidylcholine. This grade is the standard heat-stable emulsifier of industrial mayonnaise and bakery.
Lipase-hydrolysed yolk releases free fatty acids and partial glycerides, sharpening flavour and aroma for use in savory bases and processed cheese.
Specialty fractions are also marketed, including phosvitin-enriched peptide concentrates with documented metal-chelating activity, and IgY (egg-yolk immunoglobulin) hydrolysates for functional food positioning.
Applications
- Industrial mayonnaise and dressing manufacture, including retorted and hot-fill formats
- Bakery emulsifier for cakes, brioche, and laminated doughs
- Bottled and pouched sauces requiring heat and acid stability
- Clinical and sports-nutrition powders for rapid amino-acid delivery
- Functional beverages positioned on bioactive peptide claims
- Cosmetic and personal-care formulas for skin and hair conditioning
- Processed meats and surimi binders
- Pet food palatant and nutrient delivery
- Encapsulation matrix for flavours and oil-soluble vitamins
- Savory bases and seasoning blends for flavour development
- Frozen dessert and ice cream emulsion stability
- Aquaculture and young-animal feed for digestibility and growth
China Manufacturers of Hydrolyzed Egg Yolk
Top Hydrolyzed Egg Yolk manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Hydrolyzed Egg Yolk
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Hydrolyzed Egg Yolk out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Hydrolyzed Egg Yolk together with other ingredients such as Collagen Peptide, Soy Protein Isolate and Fish Collagen Peptide into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Hydrolysed egg-yolk products are recognised food ingredients in all major markets.
In the United States USDA inspection under the Egg Products Inspection Act covers dried and modified dried egg yolk, and FDA enzyme regulations list the enzymes used in hydrolysis as processing aids.
The European Union covers egg products under Regulation (EC) 853/2004 and food enzymes under Regulation (EC) 1332/2008. Phospholipase- and protease-treated yolk are normal food ingredients when produced with enzymes that meet the regulation's safety criteria.
Codex Alimentarius does not have a dedicated standard for hydrolysed egg-yolk products, so they are traded under the general processed-egg-product framework and national hygiene rules.
Egg allergen labelling is mandatory in all major jurisdictions, even when the parent protein has been partially or extensively hydrolysed.
Manufacturing Process
Production starts with fresh liquid egg yolk separated on high-speed breaker lines. The yolk is filtered, chilled, and held under refrigeration before processing.
Desugaring is applied to remove free glucose, either by yeast fermentation or by glucose oxidase plus catalase.
The yolk is then warmed, pH-adjusted, and dosed with the selected enzyme system. Phospholipase A1 or A2 is used for emulsifier grades, food-grade proteases for peptide grades, and lipases for flavour grades. Reaction times typically run from a few hours to overnight under controlled stirring.
The hydrolysis is stopped by short high-temperature inactivation, which also serves as the pasteurisation step against Salmonella.
The hydrolysate is filtered, optionally deodorised under vacuum, and spray-dried to a free-flowing powder. Liquid format is also sold chilled for industrial users with cold-chain logistics.
